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    You are in: Home / Recipes / Arugula Soup Related Story Recipe
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    Arugula Soup Related Story

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Buster's friend's Note:

    The Washington Post, May 1, 2009 Adapted by Cynthia Brown, assistant director of Green Spring Gardens in Alexandria, from a recipe in "The Victory Garden Cookbook," by Marian Morash (Knopf, 1982).

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    Units: US | Metric


    1. 1
      Cut the leeks lengthwise, then crosswise into thin slices. Place in a bowl of cool water and let sit for 15 minutes to dislodge any grit.
    2. 2
      Heat enough oil to coat the bottom of a large saucepan over medium heat. Drain the leeks well, then add to the saucepan. Cook, stirring occasionally, for about 10 minutes, until they have softened and become aromatic.
    3. 3
      Add the broth; increase the heat to medium-high and bring to a boil.
    4. 4
      Add the potatoes; after the broth returns almost to a boil, cook uncovered for 10 minutes. Season with salt and pepper to taste. Add the arugula and stir to combine; reduce the heat to medium-low and cook for 10 to 15 minutes.
    5. 5
      At this point, the potatoes should be tender; if not, cook for an additional 10 minutes. Taste and adjust the seasoning as necessary.
    6. 6
      Remove from the heat. Use an immersion blender to partially or completely puree the soup in the saucepan. Divide among individual bowls; serve hot.

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    Nutritional Facts for Arugula Soup Related Story

    Serving Size: 1 (1255 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 97.2
    Calories from Fat 1
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 11.1 mg
    Total Carbohydrate 22.3 g
    Dietary Fiber 2.2 g
    Sugars 2.0 g
    Protein 2.3 g

    The following items or measurements are not included:

    low sodium vegetable broth

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