4 Servings

Ingredients Potato-Onion Soup With Arugula recipe:

1 md onion, roughly chopped
2 T butter
1/2 t salt
4 md potatoes, peeled and cubed
1 qt chicken stock
1 c arugula, Chopped
1/2 c cream
Extra virgin olive oil
-(optional)
black pepper, Fresh Ground

Melt the butter in a soup pot and soften the onion with the salt over medium heat for about five minutes (don’t brown). Add the potatoes, stir briefly, then add the chicken stock, bring to a boil and simmer until the potatoes are tender, about 15 minutes. Stir in the arugula, return to a boil, add the cream, then remove from the heat when it just comes back to the boil. Serve with a teaspoon or two of olive oil and a good grinding of pepper in each bowl.

2 cups

Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, food, Global Fusion Americana, Recipes