Conducting a Google search for arugula yields “What Is Arugula Good For?” as one of the first results. If one were truly engrossed in pondering the goody’s purposes, that person could simply consult Francesca de la Torre, who uses it as one of the vegetable components in this “really simple and really flavorful” soup.
Indian summer has been treating us well as of late, but we all know how fierce fall can be. If you crave a filling means to fend off dipping temperatures, the Grays Ferry resident offers a terrific option that does not dare to skimp on the aforementioned annual plant. Who wants seconds? Thirds? Fourths?
Ingredients:
2 tablespoons of olive oil
1 yellow onion, chopped
About 4 cups of cauliflower florets, or 1/2 to a whole head of cauliflower, chopped
2 cups of chicken or vegetable stock
1 to 2 cups of water (more for a thinner soup, less for a thicker one)
About 2 cups or big handfuls of arugula
Salt and pepper, to taste
Directions:
In a medium saucepan, heat the oil, and sauté the onion for five minutes. Add the cauliflower, stock, water, along with salt and pepper.
Bring to a boil, cover, and reduce the heat. Let simmer for 15 minutes while covered. Remove the cover, and remove from the heat. Add the arugula, and let it wilt.
Use an immersion blender to puree the soup, or blend in batches in a blender.
