1 tbsp olive oil
1 onion, sliced
1 garlic clove, crushed
2/3 cup heavy cream
1 1/2 cups vegetable stock
10 oz arugula
4 fresh basil leaves
salt and pepper, to taste
Heat olive oil in a pan with high sides.
Add the sliced onion and sweat for a few minutes, until transparent and not changing in color.
Add the garlic and cook a few more minutes.
Add the heavy cream and vegetable stock.
Bring to a boil and then simmer for about 5 minutes.
Add the basil and arugula, setting aside a few pieces of arugula to garnish.
Allow mixture to come to a brief boil and then turn off the heat.
Blend until smooth, adding a little salt and pepper, to taste.
Return to pan and reheat gently, not bringing back to a boil.
Serve warm, garnished with smoked salmon and arugula leaves.