Tuesday, July 29, 2008

Aromatic Potato and Arugula Soup

arugula soup, originally uploaded by mysterybridgers.

I never would have thought to put arugula in a soup, but this soup turned out to be pretty awsome. We had a ton of arugula sitting in our fridge left over from another recipe and needed a way to use it all up without making another salad (it has been a little chilly here). This soup fit the bill. The soup is from Verdura, Vegetables Italian Style, which I have learned was recently reprinted. This cookbook is definitely worth getting. None of the recipes have any meat in them, but occasionally there will be a meat broth of some kind (this recipe called for meat broth, but we just used a couple of vegetarian bouillon cubes instead). Most of the recipes are super easy like this one, but a few are pretty time consuming (although if they are all like the potato artichoke cake, they are worth the time).

This soup is so simple, yet tasted so wonderful. The recipe called for butter and olive oil (we used only olive oil and less than called for), onion, garlic, red chili pepper flakes, potatoes, broth, arugula, basil, italian parsley, arborio rice and salt to taste. The basil, parsley and arugula gave the soup a lovely "green" taste and the potatoes and rice gave it a great texture. This one is a winner.

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