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Recipe Source: cdkitchen.com
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Arugula Potato Soup
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Serves/Makes: 4
Ready in: < 30 minutes
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1/2 pound potatoes, peeled and cubed
- 4 ounces arugula, washed and trimmed
- 1/4 cup chopped fresh parsley leaves
- 5 cups vegetable stock or water
- salt and pepper, to taste
- freshly grated Pecorino or Parmesan cheese
Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, until it just begins to soften. Stir in the potatoes and cook, stirring, for 2-3 minutes. Stir in the arugula, parsley, and vegetable stock. Bring the stock to a boil then reduce the heat to a low simmer. Partially cover the pan. Cook, stirring occasionally, until the potatoes are tender (about 15 minutes). Season to taste with salt and pepper. Garnish with freshly grated cheese when serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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