Arugula Soup Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 T olive oil
1 small onion or shallot, sliced very thin
4 med. potatoes diced
4 cloves garlic
4 C of chicken stock
3 C of arugula
1 can of cannelini beans
cheese topping: goat, feta, etc...
|
|
Directions: |
Directions:Brown onions in pot. Add potatoes, garlic and chicken broth. Bring to a boil, then reduce to a simmer and cover. Continue to cook for 20 minutes or until the potatoes are tender. Add in arugula and canellini beans - heat 2 or 3 minutes until wilted.
Remove from heat for 5 minutes to cool. Use a slotted spoon to remove veggies and place in blender - add just enough broth to cover veggies and puree. Add puree back to remaining broth and mix together.
Serve warm with a disc of goat cheese on top. |
|
Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: This is a pretty versatile soup - you can use any greens that you need to use up at the end of the week - spinach, escarole - romaine. Heartier greens are better because they don't have as much water. Also - I use whatever potato I have on-hand, but Yukon gold is the best. You could add a 1/2 C of heavy cream for a creamier soup.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Arugula Soup is from