Potato and Arugula Soup with Chorizo
This recipe makes 6 servings
|Per serving: about||-|
|total fat||11 g|
|sat. fat||3 g|
- Portion size: 6
The spiced flavour of arugula adds a lift to this velvety soup. Serve with Red Pepper Corn Bread Muffins.
- 2 tbsp 2tbspextra-virgin olive oil
- 1 1oniononions, chopped
- 4 4cloves garlic, minced
- 1/2 tsp 1/2tspeach salt and pepper
- 4 cups 4cupssodium reduced chicken stock or Homemade Chicken Broth recipe
- 2 cups 2cupscubed peeled potatopotatoes
- 1 bunch 1buncharugula, stemmed (3 cups/750 ml)
- 1 tbsp 1tbsplemon juice Garnish:
- 1 tsp 1tspvegetable oil
- 1/2 cup 1/2cupchopped chorizo sausage
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 pur?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; saut?ausage 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 :
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