In a medium frying pan, sauté the shallots and garlic in the butter and olive oil until soft.
Add the long-grain rice and sauté briefly. Pour in the soup and simmer for thirty minutes with the lid on.
In the meantime, briefly rinse the arugula and drain well. Put aside some nice leaves for the garnish. Pluck the parsley leaves from the branches.
Blend the soup with the long grain rice very finely. Add the arugula and parsley leaves and blend repeatedly until the color is light green. Finally, fold in the cream and season the soup with salt, pepper and the juice of a lemon.
What to prepare: Cook the soup the night before, but it will lose a little of its intense light green color over time.
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