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.