Chicken Cappuccino
COLD BROTH chicken cappuccino with peas and arugula
2 pers.
10min
10min
Ingredients
- Half a liter of ARIAKÉ Pure Chicken Ready-to-use Broth
- 25 cl single cream (unsweetened)
- 100 g peas, preferably fresh
- 100 g arugula
The steps
- Whip the fresh cream until stiff.
- Cook the peas.
- Blanch arugula in boiling water.
- Blend the peas and arugula in a little hot stock and leave to cool.
- Mix gently with the whipped cream.
- Carefully transfer this mixture to two bowls previously filled with cold stock. Serve chilled.
