Fine arugula cream soup

Name: Fine arugula cream soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 TABLESPOONS Pine nuts; 150 g Arugula (rocket); 2 Shallots; 1 Garlic clove; 2 TABLESPOONS butter/margarine; 2 TABLESPOONS Flour; 2 TEASPOONS Vegetable broth; 2-3 TABLESPOONS Processed cheese; 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 200 g Whipped cream

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 TABLESPOONS Pine nuts
150 g Arugula (rocket)
2 Shallots
1 Garlic clove
2 TABLESPOONS butter/margarine
2 TABLESPOONS Flour
2 TEASPOONS Vegetable broth
2-3 TABLESPOONS Processed cheese
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
200 g Whipped cream

Directions

1
Roast pine nuts in a pan without additional fat until golden brown. Remove. Clean, wash and drain the arugula. Peel and finely dice shallots and garlic.
2
Heat the fat in a saucepan. Sauté shallots and garlic in it. Dust with flour and sauté briefly. Stir in a good 600 ml water and stock. Add cheese and melt in it. Season with salt and pepper.
3
Put a few leaves of rocket aside for garnishing. Add the rest to the soup. Bring everything to the boil again, cover and simmer for about 2 minutes.
4
Puree the soup with a hand blender. Pour in the cream. Season soup to taste with salt, pepper and nutmeg and serve. Sprinkle with pine nuts and garnish with remaining rocket.