Creamed Arugula Soup
This recipe is from Chef Joey Johnson at The Fat Hen Resturant on Johns Island.
1 tablespoon olive oil
1 1/2 cups sliced leek or onion
3/4 cup sliced celery
1 3/4 cups diced peeled baking potato (about 3/4 pound)
1 cup water
1/2 cup diced zucchini
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (14 1/2-ounce) can vegetable broth
4 cups trimmed arugula (about 4 ounces)
2 cups torn spinach
2 cups 2% reduced-fat milk
1 tablespoon sherry
Heat olive oil in a Dutch oven over medium heat. Add leek and celery, and cook 7 minutes or until leek is wilted, stirring occasionally. Add potato and next 5 ingredients (potato through broth), and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in arugula and spinach, and cook for 2 minutes or until wilted. Cool slightly. Place half of mixture in a food processor or blender, and process until smooth. Pour purée into a large bowl.
Repeat procedure with remaining mixture. Return puréed mixture to pan.
Stir in milk and sherry, and cook for 5 minutes or until thoroughly heated.
Garnish with chopped bacon and fresh greek yogurt or sour cream