Lemon Arugula Soup Recipes

LEMON-ARUGULA SOUP

Steps:

• Heat polenta, chicken stock, and water over medium heat, whisking until smooth.
• Remove from heat. Stir in lemon juice and baby arugula. Season with salt and pepper. Drizzle with olive oil.

LEMON FUSILLI WITH ARUGULA

Steps:

• Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
• Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
• Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

CREAM OF ARUGULA (ROCKET) SOUP

Steps:

• Wash the arugula (or spinach) very well under cold water then drain in a salad spinner. Arugula/spinach tends to hold dirt, so make sure you wash it until the water runs clear. Run the leaves through the salad spinner one more time.
• Place a large pan (big enough to hold the arugula/spinach) over medium high heat. Add the arugula/spinach and cook until it just wilts (the water clinging to the leaves after washing generates enough steam for cooking), about 1 minute. Immediately remove from heat.
• Place the arugula/spinach back into the salad spinner, spinning out any excess moisture; set aside.
• Rinse and dry the pan. Add the butter and melt gently over low heat until softly foaming, lightly browned and smells faintly nutty; add the shallots and sweat for about 5 minutes, or until softened and translucent.
• Add the garlic and cook for a minute or two, then season generously with salt and pepper.
• Add the arugula or spinach and stir once or twice to combine, then pour in the broth and turn up the heat to high.
• As soon as the mixture comes to a boil, *immediately* remove from the heat. Don't overcook it or the spinach will become slimy quickly!
• Coarsely puree the soup using an immersion blender, or using a stand blender, in batches as necessary. Don't puree it too fine or the soup will seem watery.
• Return the soup to the pan (still on low heat) and stir in the creme fraiche. Add the grated nutmeg, then check for seasoning - adding a little more nutmeg, pepper and/or salt, to taste. Salt in particular is key to the flavor of this soup.
• Reheat gently and sprinkle with grated lemon zest just before serving.