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Broccoli and Arugula Soup
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| preparation Heat the olive oil in a medium nonstick saucepan over medium heat. Add the garlic and onion and sauté for just a minute or until fragrant. Add the broccoli and cook for four minutes or until bright green. Add the water, salt and pepper, bring to a boil, lower the heat and cover. Cook for eight minutes or until the broccoli is just tender. Pour the soup into a blender and puree with the arugula until quite smooth. Be very careful when blending hot liquids; start slowly and work in batches if necessary (you don’t want the steam to blow the lid off). Serve the soup with a bit of fresh lemon. | |
| 1 tablespoon | olive oil |
| 1 clove | garlic, thinly sliced |
| 1/2 | yellow onion, roughly diced |
| 1 head | broccoli, cut into small florets (about 2/3 pound) |
| 2 1/2 cups | water |
| 1/4 teaspoon | coarse salt |
| 1/4 teaspoon | freshly ground black pepper |
| 3/4 cup | arugula, (watercress would be good, too) |
| 1/2 | lemon |
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