servingsRating: 2.3333 / 5.00 (3 Votes)Total time: 45 minServings: 4.0 (servings)g: 250 g Arugula 400 g Potatoes (cooked)bunch: 1 bunch Spring onion (small)clove(s): 2 clove(s) Garlicl: 1 l Vegetable soupg: 200 g Whipped cream Parmesan Saltdash: 1 dash Balsamic vinegar Pepper Nutmeg5: 5 Blueberries (fresh or frozen) Rosemary (fresh)bunch: 1/2 bunch Parsley (smooth)slice(s): 20 slice(s) White bread (from the previous day) Whipped cream Pepper Salt Olive oilclove(s): 1 clove(s) Garlicg: 250 g Broad beanscan(s): 1 can(s) Paradeismark3: 3 Onion (small)ml: 1000 ml Vegetable soup3: 3 Blueberries (fresh or frozen) Rosemary (fresh) Pepper Salt Olive oilg: 600 g Blueberries (fresh or frozen)4: 4 Egg yolk (very fresh)g: 150 g Sugarpack(s): 1 pack(s) Vanilla sugar1: 1 Lemon (juice)g: 400 g Whipped cream 200 g Blueberries (fresh or frozen) Mint leaves (fresh, for garnish)Instructions: servings Related Recipes: No related recipes found.