A nice first course, or as part of a light meal, with some bread and cheese…
You could also use lettuce here, romaine especially, and other greens, such as komatsuna and dandelion. These latter greens would require a bit of a longer cooking time to become tender.
2 T extra virgin olive oil, or other vegetable oil
1/2 c chopped scallions, white and green parts, or more, if you like
6 c or so chopped arugula, plus extra for garnish, if you like
3 c vegetable or chicken broth, divided, plus extra if needed
1 c cream–half and half or heavy cream
salt and pepper, to taste
chopped fresh herb or extra chopped arugula, for garnish
1. Heat oil in a sauce or soup pot and sauté scallions for a few minutes. Add the arugula, stirring to coat with the oily scallions, then carefully pour in one cup of the broth. Bring just to the boil, then reduce heat and simmer for a minute or two, just until the arugula is wilted. Remove from heat, allow to cool some, then carefully pour mixture into a blender or food processor and purée until very smooth. You may need to add a little extra broth to achieve smoothness.
2. Heat the remaining broth in the pot to a simmer, then scrape in the arugula purée. Simmer for a few minutes; don’t let it come to a boil. Remove from heat and stir in the cream, salt, and pepper. Let cool, then refrigerate for a few hours until very cold.
3. Before serving, taste for seasonings, then ladle into bowls or cups and top with garnish.