Arugula-arugula flower soup

Total time:

35 minutes





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

1. In a large saucepan,

heat the olive oil and sauté the green onions until the whites are translucent and the greens are wilted, 2 to 3 minutes.


2. Add the arugula

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

3. In a blender,

purée the arugula mixture in batches until very smooth.

4. Return the purée

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

5. Season

with one-quarter teaspoon salt and pepper to taste.

6. To 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.