For the iced arugula soup, first peel and coarsely chop the shallots. Wash and dry the arugula. Save a few leaves for decoration.
Sauté the shallots in the oil. Add the arugula and pour in the soup. Bring to the boil. Puree finely and stir in the whipped cream. Let cool completely and refrigerate until ready to use.
Stir or blend well again before serving. Garnish iced arugula soup with remaining arugula.
Preparation Tip:
Serve iced arugula soup for example with some white bread or toast.
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