Cream Of Arugula Soup With Toasted Pine Nuts

1. 1

   Toast the pine nuts in a small dry skillet, stirring often, for 2-3 mins. Remove from the pan and set aside. Melt the butter in a medium saucepan over medium heat, add the onion and garlic and cook for 3-4 mins. Sprinkle with the flour and cook, stirring, for 1-2 mins. Add the broth, then gradually stir in the cream. Bring to a simmer and cook for 5 mins.

2. 2

   Stir in the arugula and nutmeg and simmer for 1-2 mins. Puree the mixture in a blender, in batches, until smooth. Return the soup to the saucepan and gently warm through. Remove from the heat and stir in the sour cream. Divide the soup among four bowls. Sprinkle with the toasted pine nuts and garnish with arugula leaves.

* Per serving · 4 servings · Values may vary.