Arugula Soup

Cooking the greens will mellow their flavor quite a bit.  The soup itself has the consistency of cream of spinach soup with the unique flavor of arugula.  We serve this soup with a hearty, peasant style bread and hard cheese and fruit.

  • ½ to 1 lb. greens
  • 1 onion, chopped
  • 1 baguette
  • 3-4 Tbs. olive oil
  • 1-2 cloves garlic
  • 5-6 cups chicken or vegetable stock

This recipe works best if the baguette is somewhat stale, which can be achieved by simply leaving it out, uncovered overnight.  In a large heavy-bottomed pot, sauté onion and garlic in olive oil until browned.  Add arugula and other greens and sauté until wilted.  Add stock and cover.  While the soup is coming to a boil, break or cut the baguette into 2-inch chunks.  When the stock is at a full boil, add the bread chunks and allow the soup to simmer until the bread is thoroughly soaked.  Place the soup in a food processor and blend until smooth.  More stock can be added at this time if the soup is too thick.  Add salt and pepper to taste and reheat if necessary.