Arugula Soup

For the arugula soup, first coarsely chop the pine nuts. Peel and finely chop the garlic. Heat the olive oil in a pot and sauté the garlic and pine nuts in it. Add the wine, let it boil down briefly and then add the soup and whipped cream. Put in the Parmesan rind and let the soup simmer for about a quarter of an hour.

In the meantime, wash the arugula, dry it well and cut it roughly. Set aside a few leaves for the garnish. Remove the Parmesan rind from the soup again, add the arugula and puree. Season the arugula soup with lemon juice, salt, pepper and nutmeg.

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