Beer makes batters better, meat more tender, and sauces more flavorful.
Arugula Potato Soup
- add review
- #46320
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
2 tablespoons olive oil
2 cloves garlic, chopped
1/2 pound potatoes, peeled and cubed
4 ounces arugula, washed and trimmed
1/4 cup chopped fresh parsley leaves
5 cups vegetable stock or water
salt and pepper, to taste
freshly grated Pecorino or Parmesan cheese
directions
Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, until it just begins to soften. Stir in the potatoes and cook, stirring, for 2-3 minutes. Stir in the arugula, parsley, and vegetable stock.
Bring the stock to a boil then reduce the heat to a low simmer. Partially cover the pan. Cook, stirring occasionally, until the potatoes are tender (about 15 minutes). Season to taste with salt and pepper. Garnish with freshly grated cheese when serving.
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
reviews & comments
January 28, 2009
I didn't measure and used more potatoes, arugula, added an onion and pureed the soup before adding (left-over) mushroom cream sauce. The parmesan cheese and herbed croutons made it tasty.
January 28, 2009
I didn't measure and used more potatoes, arugula, added an onion and pureed the soup before adding (left-over) mushroom cream sauce. The parmesan cheese and herbed croutons made it tasty.