| arugula soup
|| prep time: 20 min
| cook time: 15 min
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2 Tbs. butter
1 Onion, finely chopped
2 Potatoes, roughly 8 oz., cut into ¾ inch dices or pieces
3 ½ Cups arugula, roughly chopped
1 ¼ Cups chicken stock
1 ¼ Cups milk
Start by melting butter in a large pot.
Add in onion
pieces and cook over low heat, stirring occasionally (5-6
Add the potato pieces, stir, cover, and cook
for aprox. 5 minutes.
Add in arugula, cover, and cook for
approx. 3-4 minutes, stirring occasionally until wilted.
Add the chicken stock and milk, and add salt and pepper
Simmer for 10 minutes (until the potatoes are
Blend the soup in a blender or food processor
and then strain the mixture through a strainer into a
clean pot or individual serving bowls.