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Arugula and potato soup

Time 45 minutes
Yields Serves 4
Arugula and potato soup
1

Pour 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.

2

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

3

Puree 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.


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