Wash the arugula (or spinach) very well under cold water then drain in a salad spinner until the water runs clear.
Place a large pan over medium high heat. Add the arugula/spinach and cook until it just wilts (the water clinging to the leaves after washing generates enough steam for cooking), about 1 minute. Immediately remove from heat.
Place the arugula/spinach back into the salad spinner, spinning out any excess moisture; set aside.
Rinse and dry the pan. Add the butter and melt gently over low heat until softly foaming, lightly browned and smells faintly nutty; add the shallots and sweat for about 5 minutes, or until softened and translucent. Add the garlic and cook for a minute or two being very careful not to burn the garlic and then season generously with Beazell’s Cajun Seasoning. Add the arugula or spinach and stir once or twice to combine, then pour in the broth and turn up the heat to high.
As soon as the mixture comes to a boil, *immediately* remove from the heat. Coarsely puree the soup using an immersion blender, or using a stand blender, in batches as necessary.
Return the soup to the pan (still on low heat) and stir in the crème fraiche. Add the grated nutmeg, check for seasoning — adding a little more nutmeg and Beazell’s Cajun Seasoning to taste.
Serve immediately and garnish with grated lemon zest just before serving.
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