From Lynne Wilson
2 Tbsp. butter
½ cup chopped onion
4 cups chicken broth
1 cup cubed potato
4 cups (lightly packed) washed, trimmed arugula leaves
Saute onion in butter until soft – set aside
Bring chicken broth to a boil and puree the mixture in a blender or food processor. Serve as is or blend in one-half to one cup light cream. This may be served hot or chilled.
Makes 4 to 5 cups soup depending on cream used.
Makes 4 to 5 cups soup depending on cream used.