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Salads - Soups - Sidedishes
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None
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4
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| Preptime |
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45 min
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Wine/Beverage
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yes
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Ingredients |
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2 Large T salted butter
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1 large onion
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3 celery stalks finely chopped
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2 cloves garlic
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1 bunch Arugula leaves, triple rinsed, stems removed
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4 cups low salt chicken broth
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1/2 cup of cream
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salt and pepper to taste
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Instructions |
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Melt butter over medium heat until melted. Add garlic, celery, onions, Simmer till all's tender. About 15 min.
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Add chicken stock, and Arugula leaves. Bring to a boil, and partially cover pot. Cook until Arugula, is wilted about ten min.
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Add cream. Puree soup. Season to taste. Serve warm.
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Originally Submitted
6/30/2011
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