Potato and Arugula Soup with Chorizo
The spiced flavour of arugula adds a lift to this velvety soup. Serve with Red Pepper Corn Bread Muffins.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 181 |
| pro | 8 g |
| total fat | 11 g |
| sat. fat | 3 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 11 mg |
| sodium | 367 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 9% |
| vit A | 5% |
| vit C | 13% |
| folate | 12% |
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2 tbsp (25 mL) extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
4 cups (1 L) sodium-reduced chicken stock (or Homemade Chicken Stock)
2 cups (500 mL) cubed peeled potato
1 bunch arugula (3 cups/750 mL), stemmed
1 tbsp (15 mL) lemon juice
Garnish:
1 tsp (5 mL) vegetable oil
1/2 cup (125 mL) chopped chorizo sausage
Preparation:
In large saucepan, heat oil over medium heat; fry onion, garlic, salt and pepper, stirring often, until softened, 4 minutes.
Add stock, 3 cups (750 mL) water and potato; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes. In batches, transfer to blender or food processor and purée until smooth. Return to saucepan. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days.)
Garnish: Meanwhile, in small skillet, heat oil over medium-high heat; sauté sausage until browned, about 3 minutes.
Meanwhile, slice arugula into thin strips. Bring soup to boil and remove from heat; add arugula and lemon juice. Serve sprinkled with sausage.
Additional Information
-
Variation
Potato and Arugula Soup with Blue Cheese: Replace chicken stock with vegetable stock. Omit garnish. Sprinkle each serving with 1 tbsp (15 mL) crumbled blue cheese.
Source
Canadian Living Magazine: November 2005
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