Guest guest Posted November 1, 2006 Report Share Posted November 1, 2006 Potato-Onion Soup with Arugula 1 medium onion, roughly chopped 2 tablespoons butter 1/2 teaspoon salt 4 medium potatoes, peeled and cubed 1 quart vegetable stock or broth 1 cup chopped arugula 1/2 cup cream extra virgin olive oil (optional) fresh ground black pepper Melt the butter in a soup pot and soften the onion with the salt over medium heat for about five minutes (don't brown). Add the potatoes, stir Briefly, then add the chicken stock, bring to a boil and simmer until the potatoes are tender, about 15 minutes. Stir in the arugula, return to a boil, add the cream, then remove from the heat when it just comes back to the boil. Serve with a teaspoon or two of olive oil and a good grinding of pepper in each bowl. Serves 4. Quote Link to comment Share on other sites More sharing options...
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