Arugula Soup with Shrimp

Ingredients

• 200 g arugula
• 0.75 l vegetable broth (from the jar)
• 250 g crème double
• 8 shrimp
• 2 tbsp butter
• 1 bundle ice pickles
• Salt
• Pepper

Instructions

1. 1.

   Trim thick stems from the arugula, wash leaves and finely chop. Bring vegetable broth to a boil, whisk in crème double with a whisk and simmer for 20 minutes; then puree with the arugula in a blender, pour back into the pot.

2. 2.

   Wash shrimp, pat dry and quickly sear in hot butter while turning. Peel ice pickles, wash, cut into small tips, briefly sauté with shrimp. Season soup with salt and pepper, reheat, serve on plates and place two shrimp and pickle tips in the center.