Arugula soup with pine nuts

Ingredients for 2 servings:

• 100 g rocket (arugula)
• 1 shallot(s)
• 1 tsp butter
• 1 tsp olive oil
• 2 tbsp pine nuts
• 1 shot of white wine, approx. 50 ml
• ½ liter vegetable broth
• 200 ml sweet cream
• 50 ml olive oil
• ½ lemon(s), the juice
• Salt and pepper from the mill
• 1 garlic clove(s), freshly chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beautiful spring soup – easy to make

Finely dice the shallot and sauté in the butter and olive oil mixture with half of the garlic until lightly browned. Deglaze with white wine, vegetable stock, and cream, and reduce by about 1/3. In the meantime, wash and sort the rocket, trim the stems, and roughly chop (set aside 2 tablespoons of the roughly chopped rocket). Blend in a blender with the other half of the garlic, 50 ml olive oil, a little salt, and pepper to make a pesto. Roast the pine nuts in a pan without fat. Add 3/4 of the pine nuts to the pesto and blend again, adding a little more oil if necessary (it should form a paste, not too runny). Add the paste to the reduced soup and season with salt, pepper, lemon juice, and freshly grated nutmeg, if desired. Whisk the soup until frothy and pour into large bowls. Place the chopped arugula in the center of the soup and sprinkle with the remaining pine nuts. Serve with a slice of toasted white bread topped with fresh tomatoes or with mozzarella.