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Categories: Main courses, Quick and easy, Soups

Arugula and potato soup

Most people who remember Mitchell Parrish recall him as one of America's great lyricists -- he wrote the words to Hoagy Carmichael's "Star Dust," one of the 20th century's most romantic and widely covered songs, as well as "Sophisticated Lady," ... Read more

Total time: 45 minutes | Serves 4
  • 1 carton (1 quart) chicken broth
  • 2 medium Yukon gold potatoes (about 9 ounces), peeled and sliced
  • 2 (5-ounce) cartons or bags baby arugula
  • 1/8 teaspoon ground white pepper
  • 2 tablespoons creme fraiche or olive oil

Step 1Pour the chicken broth into a large saucepan and bring it to a simmer. Add the potatoes and cook, covered, until they are very tender, 20 to 25 minutes.

Step 2Wash and drain the arugula. Add it to the saucepan. Stir to combine and simmer until the arugula is completely wilted, 1 to 2 minutes.

Step 3Puree with an immersion blender right in the saucepan, or in a food processor in one or two batches, transferring each batch to a clean saucepan or warm tureen. Stir in the pepper and swirl in the creme fraiche or olive oil.

Each serving:
91 calories; 5 grams protein; 14 grams carbohydrates; 3 grams fiber; 2 grams fat; 1 gram saturated fat; 3 mg. cholesterol; 405 mg. sodium.
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