Replying to myself, a sure sign of schizophrenia...I wrote:

> This is a wintry soup, what with the chestnuts, but perhaps it could be
> adapted to summertime without much difficulty:
<snip>
> Cream of Chestnut soup
<snip>

Here's a cold soup using cooked arugula:

Arugula-Soymilk-Sesame (Yes, I know that it would be abbreviated ASS.) Soup

1 leek
2 tablespoons olive oil
salt and white pepper
about 10 good-sized leaves arugula
1 quart soymilk
1/4 teaspoon sesame oil
toasted sesame seeds

Cut off and discard the roots and green leaves from the leek. Slice the
remaining leek section crosswise thinly and soak in a basin with plenty of
cold water, agitating the leeks to dislodge any grit. Allow grit to sink to
the bottom of the basin for about five minutes, then scoop out the leeks
(carefully, so as not to stir the grit up again).

Heat the olive oil in a pot over medium-low heat. Add the leeks, sprinkle
lightly with salt, and cover. Allow the leeks to sweat for about five
minutes, or until soft and translucent. Coarsely chop the arugula leaves.
Add the arugula leaves, raise the heat to medium, and cook until the arugula
is softened, about 2 minutes.

Add the soymilk and cook, stirring occasionally, for about 15 minutes. Add
salt and white pepper to taste. Remove from the heat, add sesame oil, and
blend. Chill for at least one hour. Taste again and add salt or white
pepper if needed. When serving, sprinkle each helping with toasted sesame
seeds.

Bob