Potato, Asparagus and Arugula Soupcomments (0) May 12th, 2014
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small onion, diced
3 green garlics, chopped or 3 cloves garlic, minced
About 8 to 10 small, red-skinned potatoes, chopped into bite-sized pieces
2 large celery ribs, sliced crosswise
About 5 cups vegetable stock, hot
About 1 pound thin asparagus spears, trimmed and washed, cut into 1-inch lengths
1 generous cup packed arugula leaves, rough chopped
Salt and freshly ground pepper
Few pinches half-sharp paprika or cayenne pepper
In a non-reactive heavy-bottomed soup pot, heat the butter and oil over medium heat. Add the onion, potato and celery, stir, and cover; reduce heat to medium-low. Sweat the vegetables for 10 minutes, stirring occasionally. Add the asparagus in the last few minutes of cooking, along with the stock and cook for a few minutes more; stir in the arugula, cover, and let stand for a few minutes to wilt the arugula.
When the vegetables are tender, remove the bay leaf, and use a stick blender to puree about half of the soup. It will be thick; add a bit more stock if necessary. Or, puree about half of the soup in a blender in batches. Season the soup generously with salt and pepper, and a little hot pepper. Garnish the soup with a little grated Parmigiano or asiago cheese, if desired.