Friday, February 25, 2011

Edamame and Arugula Soup

Went to Portland, ME last weekend. Always the best eateries around! Green Elephant, Local Sprouts Cafe, Miyake, Paciorino, One Fifty Ate. Mmmm...this time in need of a snack, we stumbled upon Kamasouptra. We had a delicious edamame and arugula soup. This is my attempt at duplication.

Edamame and Arugula Soup

1 tablespoon butter
1 tablespoon olive oil
1/2 onion, diced
1/2 teaspoon salt
2-3 cloves garlic, minced
1/2 teaspoon nutmeg
6 cups water
1 vegan vegetable bouillion cube
1 lb potatoes, sliced 1/2 inch
10 oz frozen edamame
2 to 3 c arugula packed
salt and pepper to taste
toasted almonds, chopped
Crusty, rustic bread

Melt butter and olive oil in dutch oven. Add onion and salt once butter begins to bubble. Saute on medium high until slightly browned, stirring frequently to avoid burning. Add minced garlic and stir until fragarant, about 30 seconds. Add nutmeg. Saute 10 seconds. Add six cups water, bouillion cube, and potatoes. Bring water to a boil and reduce to simmer. Cook 20 minutes.

Add edamame. Cook 10 minutes. Add 2 cups arugula. Cook 1 to 2 minutes until wilted. Blend in food processor or blender. Add 1 cup fresh arugula to soup when blending. If arugula taste is too strong, return to dutch oven and simmer 2 to 5 minutes longer. Voila. Salt and pepper to taste.

Top with toasted almonds and serve with crusty bread.

Tip: Arugula got caught in my immersion blender. No fun. Blender seemed to work better. Food processor also seems like it would do the job!

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