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Arugula Soup Recipe

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This recipe for Arugula Soup, by , is from The Lazarchik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Mackowiak
Added: Monday, January 24, 2011

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.

 

 

 

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