Spinach and Arugula Soup
Although this is a very simple soup, you have to be careful with the cooking if you want it to look as good as it tastes. The key is to cook the greens as quickly as possible to retain their vibrant colour (otherwise it can easily become more of a sludgy green). I like to use the large, dark, hardy spinach leaves as they have a stronger flavour and are more robust than the small, paler leaves. If you do use the big leaves you may need to trim off the stalks. The rocket (arugula) gives the soup a nice peppery note but you could use watercress or just add more spinach if you prefer.
- ⅓ cup unsalted butter
- 1 medium onion, finely chopped (minced)
- 4 cups large spinach leaves, tough stalks removed
- 2 cups wild rocket (arugula)
- 2 quarts boiling water
- 1 garlic clove, sliced
- ¾ cup potatoes, such as King Edward or Idaho, finely sliced
- salt and black pepper
- baguette or crusty white bread, to serve
Melt the butter in a large, heavy-based pan. Add the onion and leave it to sweat over a medium heat until translucent. Season with salt and pepper. Add the spinach and rocket (arugula) and leave them to wilt. As soon as they have collapsed, add the water, garlic and potato. Bring the soup back to a lively boil and cook it until the potato is tender – 10–15 minutes. You need to cook the potato quickly; do not cook any longer than this otherwise the leaves will lose their beautiful green colour.
Check the seasoning. Blend the soup then pass it through a fine sieve or a chinois. Serve with plenty of baguette.
Recipe adapted from Classic Koffmann by Pierre Koffmann.