Creamy Cheese Soup
Peel and finely chop the shallot and garlic. Saute the shallot and garlic in hot butter. Rinse the arugula and chop coarsely. Add the arugula to the pot and saute briefly. Pour in the vegetable broth and bring to a boil.
Coarsely mince the cheese. Add the cheese and cream to the soup. Stir over low heat until the cheese has melted.
Puree the soup and season with salt, pepper and lemon juice.
Serve garnished with sauted garlic slices, if desired.