1 tablespoon of dried thyme or 2 tablespoons of fresh thyme
3 cups of arugula leaves
1 1/2 liters of chicken broth
3 tablespoons of butter or margarine
1 egg yolk
1/2 cup of heavy cream
salt and black pepper, to taste
1 tablespoon of dried thyme or 2 tablespoons of fresh thyme
3 cups of arugula leaves
1 1/2 liters of chicken broth
3 tablespoons of butter or margarine
1 egg yolk
1/2 cup of heavy cream
salt and black pepper, to taste
Fry the thyme and arugula in butter or margarine for 5 minutes
Add the broth and simmer for half an hour
Mix the egg yolk with heavy cream and add it to the mixture just before serving
Season to taste with salt and black pepper
Serve immediately.
