Monday, June 8, 2009

Aromatic Potato & Arugula Soup with Tomato Garnish



I love this soup! Probably because it’s green, red, white, and looks pretty. Who cares about taste anyway? You just have to look at it right? You don’t have to taste it.

Kidding aside, this is a wonderful soup; clean, light, healthy, aromatic, and with wonderful flavor. It’s just rich enough to be a meal, but light enough to be a summer one. I’ll be making it several times throughout the season, as I need only to heat up one stove burner on hot muggy days.

Ingredients
3 Tablespoons butter
½ medium sized onion, finely diced
2 cloves garlic, minced
Sprinkle of crushed red pepper flakes to taste
1 1/3 pounds small Yukon Gold potatoes, diced with skins intact
2 Tablespoons extra virgin olive oil
2 (32 ounce) boxes Swanson Chicken Broth, preferably msg free, (or 8 cups chicken broth)
1 (5 ounce) package baby arugula, chopped coarsely
10 basil leaves, cut into strips
3 Tablespoons Italian parsley, finely chopped
Salt & freshly cracked pepper to taste
3 ripe Roma tomatoes, diced
Shredded Pecorino Romano cheese for garnish (optional)

Instructions
1. In a large pot melt the butter over medium heat. Add the onions and season with salt. Stir occasionally until the onions soften and start to turn translucent. About 4 to 5 minutes.

2. Add the garlic, crushed red pepper, and a dash of freshly cracked black pepper. Stir until fragrant; about 30 seconds.

3. Add the olive oil and potatoes. Cook for a few minutes to let the potatoes soak in some of the oil and soften. Then add the broth, bring to a boil, cover and turn to medium low. Let simmer for 20 minutes.

4. Add the arugula, basil, and parsley. Cook for a couple minutes to soften the leaves. Season with salt & pepper to taste.

5. Spoon the soup into bowls and add some of the diced tomatoes to the center. Top with a little shredded Pecorino Romano cheese if desired.

Recipe by Laura Flowers


11 comments:

Risa said...

I am really not a soup person and am not sure why. Perhaps this soup will convert me!

Mary said...

How beautiful and light enough for a summer meal. You have another winner.

Debbie at Mountain Breaths said...

Great sounding soup, and I just happen to have some arugula staring me in the face.

girlichef said...

I am a huge fan of soup (in general) and I love this!! Sounds and looks delish.

ButterYum said...

Mmmm... sounds like the perfect summer-time soup!

cookitalian said...

Very light and fresh! I appreciate that you called out the specifics of the ingredients! Plus the aroma cues!

Andrew

Pink Little Cake said...

Hi Laura, I have a great curriculum that Chef Toba gave us. I will scan it and email it to you. I want you to try it again, it is really easy, you just have to make sure you have the right consistency for the royal icing. I love the pic of the soup.

♥peachkins♥ said...

I love soup and this looks perfect now that rainy days are here in my side of the globe..

Jamie said...

That is really a lovely soup and a blend of our favorite flavors. It does seem the perfect summer soup.

EMC said...

Ooooh! I love this--I bet it's tasty at room temp or cold too in summer.

Elizabeth said...

This sounds (and looks) great!

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