Pea and Arugula Soup

Author: Canadian Living

This fresh pea soup is hot and includes the peppery flavour of arugula, which you can replace with spinach if you like.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2004

Ingredients

  • 3 cups lightly packed arugula leaves
  • 4 cups chicken stock
  • 4 cups vegetable stock
  • 4 cups shelled fresh peas (1-1/4 lb/625 g)
  • 6 cloves garlic
  • 4 green onions chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup 18% cream

Method

Pick out 12 of the smallest arugula leaves and set aside for garnish.

In saucepan, bring stock to boil; add peas, garlic, onions, salt and pepper. Reduce heat, cover and simmer until peas are tender, about 10 minutes. Add arugula; stir until wilted.

In batches, transfer to blender or food processor and purée until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 2 days.)

Return to clean saucepan; bring to simmer. Ladle into bowls; stir in cream to create swirls. Garnish with reserved arugula.

Nutritional facts <b>Per serving:</b> about

  • Sodium 632 mg
  • Protein 10 g
  • Calories 143.0
  • Total fat 4 g
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 18 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 39.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pea and Arugula Soup

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