Creamy Arugula SoupSubmitted by: KDSTAP
1 tablespoon olive oil
1 shallot, thinly sliced
3/4 pound Yukon gold potatoes, peeled and diced
4 cups chicken or vegetable stock (low sodium)
1 cup chopped, about 2 ounces, assorted lettuce (butter, red leaf, green leaf)
2 cups (2 ounces) arugula or spinach leaves
1/4 nonfat evaporated milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
In a medium pot warm the olive oil over medium heat. Add the shallots and cook until tender and starting to brown, about 4 minutes.
Add the potatoes and the stock. Bring the stock to a simmer over high heat. Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 20 minutes.
Add the arugula and lettuce to the pot and continue simmering, uncovered until the greens are tender, another 2 to 3 minutes. Using a slotted spoon, transfer the potatoes and greens to a blender. Pour in enough of the stock to cover the vegetables. Add the cream, salt, and pepper.
Blend the ingredients together until smooth. Pour the blended soup back into the pot with the remaining stock. Stir to combine. Cover and keep warm.
Pour the soup into 4 serving bowls. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user KDSTAP.