Creamy Potato-Arugula Soup
- 1 tablespoon olive oil
- 1 1/2 cups sliced leek or onion
- 3/4 cup sliced celery
- 1 3/4 cups diced peeled baking potato (about 3/4 pound)
- 1 cup water
- 1/2 cup diced zucchini
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (14 1/2-ounce) can vegetable broth
- 4 cups trimmed arugula (about 4 ounces)
- 2 cups torn spinach
- 2 cups 2% reduced-fat milk
- 1 tablespoon sherry
- Heat olive oil in a Dutch oven over medium heat. Add leek and celery, and cook 7 minutes or until leek is wilted, stirring occasionally. Add potato and next 5 ingredients (potato through broth), and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in arugula and spinach, and cook for 2 minutes or until wilted. Cool slightly. Place half of mixture in a food processor or blender, and process until smooth. Pour puree into a large bowl. Repeat procedure with remaining mixture. Return pureed mixture to pan. Stir in milk and sherry, and cook for 5 minutes or until thoroughly heated.
olive oil, onion, celery, baking potato, water, zucchini, salt, black pepper, vegetable broth, trimmed arugula, torn spinach, milk, sherry
Taken from www.myrecipes.com/recipe/creamy-potato-arugula-soup (may not work)