Potato and Arugula Soup

The peppery-ness of arugula stands in for black pepper in this recipe.

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  • Servings: Makes about 10 cups

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 5 garlic cloves, minced
  • Kosher salt
  • 8 cups chicken stock
  • 3 pounds baking potatoes
  • 6 ounces baby arugula

How to make this recipe

  1. In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onions, garlic, and 3/4 teaspoon salt and cook, stirring occasionally, until golden, 6 to 8 minutes. Peel and dice the potatoes. Stir in the stock and potatoes, then bring to a gentle boil. Cook, stirring occasionally, until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour. Stir in the arugula until just wilted, about 3 minutes, then season the soup with salt to taste and serve.

Contributed By Photo © Ian Knauer Published February 2014





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