Arugula Soup

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 teaspoon cornstarch
• 6 cups low-sodium chicken broth
• 1/2 cup low-fat evaporated milk
• 2 (5-ounce) containers baby arugula
• 1/4 cup mixed chopped herbs (such as mint, chives, parsley, and tarragon)
• 4 tablespoons plain Greek yogurt
• 2 tablespoons sliced chives

1. Heat olive oil in a large saucepan over medium-low heat. Add onion and garlic; cook until translucent (5 minutes). Stir in cornstarch; whisk in chicken broth and evaporated milk; bring to a simmer. Stir in arugula and mixed chopped herbs until wilted; cover and set aside 5 minutes. Use an immersion blender to blend until smooth. Divide among 6 bowls; garnish each with 2 tsp plain Greek yogurt and 1 tsp sliced chives.
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olive oil, onion, garlic, cornstarch, lowsodium, lowfat, containers baby arugula, mixed chopped herbs, yogurt, chives

Taken from www.myrecipes.com/recipe/arugula-soup (may not work)