0 (0)

Categories: Appetizers, Soups

Arugula-arugula flower soup

Arugula-arugula flower soup
Los Angeles Times

JOSIAH CITRIN likes to eat flowers. Or to be more specific, the chef at Melisse in Santa Monica likes to cook with them -- but he doesn't candy them and put them on cakes, a la Martha Stewart, or use ... Read more

Total time: 35 minutes | Serves 4
Note: Adapted from "Edible Flowers: A Kitchen Companion With Recipes" by Kitty Morse.
  • 2 tablespoons olive oil
  • 4 green onions, white and green parts, chopped
  • 1/2 pound arugula leaves
  • 3 cups chicken broth, divided
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper
  • 1/2 cup heavy cream
  • 1 cup arugula blossoms

Step 1In a large saucepan, heat the olive oil and saute the green onions until the whites are translucent and the greens are wilted, 2 to 3 minutes.

Step 2Add the arugula and 1 cup broth. Cook, covered, until the leaves wilt, about 3 minutes. Remove and cool.

Step 3In a blender, puree the arugula mixture in batches until very smooth.

Step 4Return the puree to the saucepan and add the remaining 2 cups broth. Bring the soup back to a simmer, but do not boil.

Step 5Season with one-quarter teaspoon salt and pepper to taste.

Step 6To serve, ladle the soup into four bowls, adding the cream to each bowl in a pattern, but not stirring to combine. Divide the arugula blossoms among the bowls, spooning onto the center of each. Serve immediately.

Each serving
194 calories; 4 grams protein; 5 grams carbohydrates; 2 grams fiber; 18 grams fat; 8 grams saturated fat; 41 mg. cholesterol; 420 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Morton's smoked salmon pizza
Herbed flageolet and cannellini beans
Leek tartare
Tomato risotto