Do you see that peek of Spring outside?? So nice!! I tried a new soup….so good for you and perfect way to use up some of those spring greens!! Also—a great soup for St Patrick’s Day!!!
1 medium onion, halved and sliced
1 Tbsp. cooking oil
3 cups reduced sodium-chicken broth or vegetable broth
1/4 to 1/2 tsp. freshly ground black pepper ( I would add 1/2 t of salt too)
12 oz. Yukon gold potatoes, quartered
3 cups fresh spinach leaves
3 cups fresh arugula leaves
2 cups fresh Italian (flat-leaf) parsley leaves and tender stems ( I would only use 1.5 C)
Fresh arugula–or cheese to garnish
1. In 3-quart saucepan cook onion in hot oil over medium heat for 5 minutes. Add broth, pepper, and salt. Bring to boiling. Add potatoes and return to boiling; reduce heat. Simmer, covered, 10 minutes.
2. Remove saucepan from heat. Use immersion blender to blend onion-potato mixture until almost smooth. Add spinach, arugula, and parsley. Return to heat. Bring to boiling; remove from heat. Using immersion blender, puree soup again until nearly smooth and flecks of green remain. Season to taste with salt. Serve immediately topped with sauteed mushrooms and additional fresh arugula. Makes 6 side-dish servings.