Creamy Potato-Arugula Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
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 |
Directions:
1. 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.
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