Wild Arugula Soup with Saffron and Pears - a recipe from William Bradley, GrandChef Relais & Chateau
soup recipe by William Bradley, Grand Chef Relais & Châteaux at Addison
Keywords
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Ingredients
- - 250 ml / 1 cup shallots, diced
- - 4 whole cloves of garlic, halved
- - 2 tbsp. butter
- - 2 tbsp. grape seed oil
- - 1.25 litre / 5 cups vegetable stock
- - 500 ml / 2 cups heavy cream
- - 85 g / 3 oz fresh spinach leaves
- - 440 g / 12 oz fresh wild arugula
- - sea salt to taste
- - 2 tbsp lime juice, freshly squeezed
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