Arugula Soup

Arugula Soup
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  1. 2 potatoes, peeled and chopped
  2. 2 onions, peeled and chopped
  3. 4-6 cups arugula, washed and coarsely chopped
  4. 4 cups vegetable broth
  5. Salt and pepper
  6. 1 cup half and half, buttermilk, or plain yogurt
  1. Saute onions in a little olive oil, add potatoes, and broth and simmer until tender (20 minutes). Add arugula and cook 10 minutes longer.
  2. Blend until smooth, season, reheat, and add cream or yogurt (don’t boil).
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