Arugula Soup With Potato Croutons

In Dutch oven, heat 1 tbsp of the oil over medium-high heat; sauté onion, two-thirds of the garlic, the celery, carrot and 1/4 tsp each of the salt, thyme and pepper until softened, about 5 minutes.

Chop 3 of the potatoes and add to pot along with broth; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes.

Meanwhile, cut remaining potatoes into 3/4-inch (2 cm) cubes. In bowl, toss together cubed potatoes, Parmesan cheese, and remaining oil, garlic, salt, thyme and pepper until coated.

Roast on parchment paper–lined baking sheet in 400°F (200°C) oven, stirring once, until golden and crisp, about 20 minutes. Set potato croutons aside and keep warm.

Remove soup from heat. Reserve about 2 cups of the arugula for garnish. Add remaining arugula to pot and stir until wilted, about 2 minutes. Add lemon juice. Using immersion blender, purée soup until smooth. Or purée in batches in blender; return to pot and reheat over low heat if necessary.

Ladle into bowls. Garnish with potato croutons and reserved arugula.

Source : Canadian Living Magazine: February 2012