Chicken Cappuccino

COLD BROTH chicken cappuccino with peas and arugula

Number of persons

2 pers.

Preparation time


Cooking time



  • 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

  1. Whip the fresh cream  until stiff.
  2. Cook the peas.
  3. Blanch arugula in boiling water.
  4. Blend the peas and arugula in a little hot stock and leave to cool.
  5. Mix gently with the whipped cream.
  6. Carefully transfer this mixture to two bowls previously filled with cold stock. Serve chilled.