Arugula cream soup with roasted pine nuts

Ingredients for 4 servings:

• 50 g shallot(s)
• 1 small garlic clove(s)
• 30 g butter
• 400 ml broth
• 300 ml cream
• 50 g sour cream
• 1 bunch arugula
• 3 tbsp pine nuts
• salt and pepper
• Nutmeg as needed

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finely chop the shallots and garlic and sauté in butter. Add the broth and bring to a boil. Add the cream and bring to a boil. Now trim and chop the arugula, and add it. Add the sour cream, season with salt, pepper, and nutmeg to taste, and blend thoroughly. Gently toast the pine nuts in a pan until golden brown. Ladle the soup into bowls and add the pine nuts, then serve.