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Broccoli and Arugula Soup

Broccoli and Arugula Soup

From Goop

Ingredients

  1. 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 black pepper, freshly ground
    3/4 cup arugula (watercress would be good, too)
    1/2 lemon

Directions

  1. 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.
  2. Add the broccoli, and cook for 4 minutes or until bright green.
  3. Add the water, salt, and pepper; bring to a boil; lower the heat; and cover. Cook for 8 minutes or until the broccoli is just tender.
  4. 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 blender lid off). Serve the soup with a bit of fresh lemon.


Nutrition

Calories per serving
129
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