Monday, February 3, 2014

Creamy Arugula Soup with Parmesan

5 cups arugula, washed and spun dry
1 leek, sliced
5 medium potatoes, peeled and diced
1 tbsp butter or olive oil
1 onion, chopped
garlic powder
4 cups chicken broth
1 chunk Parmesan rind
200ml cream
salt and pepper

Warm the butter or olive oil in a large pot set over medium heat and add the onion. Sauté until translucent, about 5 minutes. Add the leek, the potatoes and the chicken broth. Cook until tender. Add arugula, cream and grated Parmesan, garlic powder, season with salt and pepper, and cook for 10 minutes. Off from heat, purée the soup using a blender. Serve with grated Parmesan and drizzled with olive oil or cream.

A Wintery nourishing soup that will comfort your stomach after days of alcohol and junk food. 
I know I always add fattening ingredients but this soup wouldn't be the same without the Parm cheese and the cream.


  1. ai a minha vidaaaaaaaaaaaaa.

  2. Never in my life have I had this...but I love soup, so I must try it :) x

  3. É bom; se fosse eu nem lhe punha o queijo...:-)