Cold Avocado Soup with Arugula

Cut the avocado(s) in half and remove the stone(s). Remove the flesh from the skin with a spoon and mash together with half of the juice of one lemon and the chicken stock until creamy. Fold in whipped cream, season with salt, pepper and the remaining juice of one lemon. Cover and refrigerate for at least 2 hours.

In the meantime, remove the crust from the slices of toast and cut into cubes of about 1 cm. Heat clarified butter in a frying pan, quarter garlic cloves and add. Add toast cubes and toast until golden brown all over. Drain on kitchen roll. Remove garlic.

Clean and rinse arugula, set a few leaves aside, cut the rest into tender strips.

Remove soup from refrigerator, divide evenly among plates and arrange with bread cubes and rocket strips. Serve garnished with the remaining rocket leaves.

Tip: Instead of clarified butter, you can also use butter in most cases.

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