Recipe for Green Broth and Plain Goat Cheese Sticks

Start by placing the basil (keep a few nice leaves for decoration) and the fresh cream in the blender bowl. Bring 200 ml of water to a boil in a saucepan. Dip the arugula in the boiling water and cook for about 20 seconds to soften it.

Add the arugula and the cooking water to the blender and blend for 2 minutes to obtain a completely smooth and very green broth. Season generously with salt and add freshly ground black pepper.

This broth is best served immediately; it will lose its green color if reheated too much.

To finish, at the time of serving, garnish the green broth with natural goat cheese logs and a few basil leaves.