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Potato-Onion Soup With Arugula

soups, french, fall, summer

1 medium onion; roughly chopped
2 tablespoons butter
1/2 teaspoon salt
4 medium potatoes; peeled and cubed
1 quart chicken stock
1 cup chopped arugula
1/2 cup cream
Extra virgin olive oil (optional)
Fresh ground black pepper

Melt the butter in a soup pot and soften the onion with the salt over medium heat for about five minutes (don't brown). Add the potatoes, stir briefly, then add the chicken stock, bring to a boil and simmer until the potatoes are tender, about 15 minutes. Stir in the arugula, return to a boil, add the cream, then remove from the heat when it just comes back to the boil. Serve with a teaspoon or two of olive oil and a good grinding of pepper in each bowl. Yield: 2 cups NOTES : A rich, classic potato soup, a little chewy, a little spicy. Arugula (aka “rocket”) costs a fortune in the store, but it is an ideal summer green because it grows like a weed. In temperate climates it can even be grown year-round. 0 0 0 0 0 48 0 0 0

Yield: 4 servings

Preparation Time: 0:45

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