Iced Arugula Soup

Directions

1. Saute/fry the scallions in the extra virgin olive oil till translucent/soft. Stir in the arugula leaves and 1 c. of the stock. Bring to a boil, then reduce heat and cook, covered, just till the leaves wilt, a minute or possibly two. Remove from heat and puree in a blender till the mix is very smooth.
2. Heat the remaining stock in the saucepan, then pour in the arugula puree. Simmer for 2 to 3 min, and do not allow to boil. Remove from heat, stir in the cream, season to taste, then refrigeratetill icy cool.
3. When ready to serve, ladle into bowls and sprinkle with the minced thyme and either the chopped arugula or possibly the arugula blossoms. Because of the jewel green color, this soup is especially nice in glass bowls.
4. Comments: Do not be put off if you are generally not a fan of this peppery green. This cool soup is delicately flavored, refreshing, and addictive - like a cold beginning to an early summer day. Serve cool in small portions to 4 people - or possibly be generous with this jewel green soup to yourself and a good friend.