Arugula-arugula flower soup

Time 35 minutes
Yields Serves 4
Arugula-arugula flower soup

In 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.


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


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


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


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


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.

Adapted from “Edible Flowers: A Kitchen Companion With Recipes” by Kitty Morse.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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