Creamy Arugula Soup | thumb in plum

My friend from work gets a box of fresh fruits and vegetables from our local CSA every week. Because she ends up getting so much food she's become creative in her cooking and uses new recipes. Today she told me about a soup she made that uses the radish tops which might have been previously thrown out. She said her husband LOVES it (yes, with caps). So of course, curious me, I have taken it upon myself to make this glorious soup.

Unfortunately, most grocery stores don't sell radishes with the greens still attached so I had to substitute. Instead of using a bunch of radish greens I used arugula. I've never had radish greens yet but I've read online that they have a little kick to them. Arugula has a little bite to it so I think it substituted nicely. I also changed out the cream in the recipe for plain kefir (it was also lactose free).

Creamy Arugula Soup Recipe
Ingredients
  • 2 tbs butter
  • 1 diced onion
  • 2 large idaho potatoes, peeled and cubed
  • 2 big handfuls arugula, roughly chopped
  • 3 1/2 cups chicken broth
  • 1/3 cup plain kefir
  • salt and pepper to taste

Directions

  1. Melt the butter in the pot. Add diced onion and stir till soft.
  2. Add all other ingredients except for kefir. Bring to a boil, then lower the temp and simmer for a 1/2 hour
  3. Using an immersion blender, blend till creamy
  4. Before serving add 1/3 cup kefir and salt and pepper to taste
Not only is this soup a pretty light green, it's creamy, tasty, and pretty darned healthy in my book. Because of the potatoes it's filling so it could be used as a main dish or a side, whatevs.



2 Comments

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