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Arugula Soup with Parmesan

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Note: Be sure to wash the arugula in many changes of water to get rid of any grit. Dry the leaves in a salad spinner and remove any tough stems.

2 tablespoons olive oil, plus more for drizzling
1 small yellow onion, chopped
3 garlic cloves, finely chopped
1 pound potatoes (about 2 medium), peeled and diced
6 cups chicken stock
1 small chunk Parmesan rind
1 pound mature arugula (2 to 3 large bunches), washed, spun dry, and torn into pieces
1/2 cup mascarpone cheese
fine sea salt
freshly ground black pepper
grated Parmesan, for serving

Warm oil in a large pot set over medium heat. Add onion and sauté until translucent, about 3 to 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add potatoes, chicken stock, and Parmesan rind. Bring to a boil, lower to a simmer, and cook, covered, until potatoes are knife tender, about 8 minutes.

Add arugula and cook until tender and dark green, about 8 minutes. Remove Parmesan rind and discard. Stir in mascarpone. Off from heat, purée the soup using an immersion blender. Season with salt and pepper. Serve with grated Parmesan and drizzled with olive oil. Yield: 6 servings.

 

- Recipe courtesy of Joseph Erdos

 

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