Spring greens soup
Makes: 6 servings
Prep: 20 mins | Cook: 15 mins
1 tablespoon vegetable oil
1 medium onion, halved and sliced
3 cups reduced sodium-chicken broth or vegetable broth
1/4 to 1/2 teaspoon freshly ground black pepper
12 ounces Yukon gold potatoes, quartered
2 tablespoons butter
3 cups sliced fresh mushrooms
3 cups spinach leaves
3 cups arugula leaves
2 cups fresh Italian (flat-leaf) parsley leaves and tender stems
Fresh arugula (optional)
1. In a 3-quart saucepan heat oil over medium heat. Add onion; cook for 5 minutes. Add broth, pepper, and salt. Bring to boiling. Add potatoes and return to boiling; reduce heat. Simmer, covered, for 10 minutes.
2. Meanwhile, in large skillet melt butter over medium heat. Add mushrooms; cook for 6 to 8 minutes or until tender and liquid has evaporated. Set mushrooms aside.
3. Remove saucepan from heat. Using an immersion blender, blend onion-potato mixture until almost smooth. Add spinach, arugula, and parsley. Return to heat. Bring to boiling; remove from heat. Using immersion blender, puree soup again until nearly smooth and flecks of green remain. Season with salt. Ladle soup into bowls. Top with sautéed mushrooms and, if desired, additional arugula.
Nutrition Facts (per serving): 92 cal., 3 g total Fat (2 g Monosaturated fat, 1 g Polyunsaturated fat), 14 g carb.. 412 mg sodium, 3 g fiber, 2 g sugar, 4 g pro.
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