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% |
Suggested Recipes
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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 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
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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.
Tags:
Source
Canadian Living Magazine: November 2005
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