Place the stock in the work bowl of a
Rinse and add the arugula, basil, and
parsley, along with the sour cream (save a few leaves of the herbs
Push the garlic clove through a press
into the work bowl (to make sure it gets pureed).
Season to taste.
Pulse gently until quite smooth but
not a uniform green.
You want to leave a few recognizable
bits of greenery.
Serve at once, garnished with a small
dollop of sour cream, if desired, and the reserved leaves.
The arugula in this fresh tasting soup
adds a nutty, almost spicy flavor that makes it quite hearty. You do
need a real chicken stock here, though, so instead of using a stock cube
and water, use a good quality canned broth, or better, the resealable
containers of broth available in boxes.
Serve it as a light summer supper with
bruschetta or a crusty baguette, and a salad of sliced tomatoes and
mozzarella drizzled with olive oil. Pour a crisp and fruity white wine
and you may feel you've been transported to the Riviera.