Cut the avocado in half, remove the stone, remove the skin and dice the flesh. Immediately blend in a hand blender with the chicken stock, onion, juice of one lemon, sea salt and pepper. Pour into a suitable bowl and add the whipped cream. Chop the arugula very finely and set a small amount aside. Add the remaining arugula to the soup and chill for at least a liter hour. Serve the soup in chilled soup bowls, top each with a tablespoon of crema frâiche and fold in lightly. Sprinkle with the remaining arugula.
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