Wash the arugula thoroughly and drain well.

Chop the onion and garlic and fry briefly in the olive oil. Deglaze with a cup of vegetable stock.

Add the cream, stir.

Add arugula and simmer for about 5 minutes.

Grate a little nutmeg in the soup. Season with salt and pepper.

Remove from the stove and mix well with the blender.

Add sour cream and carefully fold in with a whisk.

Let the soup simmer again over low heat for about 5 minutes, reduce the soup, it will be nice and creamy.

Toast the pine nuts without fat in the pan while stirring constantly.