Creamy Cheese Soup
- 1 shallot
- 1 garlic
- 2 tablespoons butter
- 1 bunch Arugula
- 800 milliliters instant Vegetable broth
- 150 grams Goat cheese
- 100 grams Whipped cream
- 2 teaspoons lemon juice
- 1 sliced and sauted garlic (if desired)
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.