4 Servings
1 md onion, roughly chopped
2 T butter
1/2 t salt
4 md potatoes, peeled and cubed
1 qt chicken stock
1 c arugula, chopped
1/2 c cream
Extra virgin olive oil
-(optional)
black pepper, fresh Ground
Melt the butter in a soup pot and soften the onion with the salt
over medium heat for about five minutes (don't brown). Add the potatoes, stir briefly, then add the chicken stock, bring to a boil and simmer until the potatoes are tender, about 15 minutes. Stir in the arugula, return to a boil, add the cream, then remove from the heat when it just comes back to the boil. Serve with a teaspoon or two of olive oil and a good grinding of pepper in each bowl.
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