Arugula Soup

For broke college kids like us, when we think of soup we think of instant pack ramen noodles straight from Wal-Mart. Soups to me were never like that and it was one of those dishes I adored growing up a kid whenever I had the flu. For this week, I made myself an Arugula soup for my family and they all loved it very much. Arugula is a delicious vegetable that I eat with almost all my soups and dishes. I pair it with noodles, steak, use it as a garnish, etc. I thought to myself one day "What if I make a soup out of it and write the recipe down for it?" and I did just that.

What You Will Need:

 142g of Arugula

1 Sweet Potato

50g of butter

1.2L boiling water

Recipe

1. Add 2 tablespoons of olive oil to a hot pan

2. Add arugula to the pan to sweat if off

3. Small dice sweet potato and add with Arugula

4. Cut butter into small cubes and add to the pan

5. Season to taste

6. Cook out for several minutes

7. When cooked out add the mix into a blender and blend

8. Serve

Overall I found myself pretty satisfied with this soup and how it turned out. My family agreed as I served it along with there already cooked fish and rice we had for dinner that night. The reason I added the sweet potatoes was just to add a little thickness to the soup which adds a lot more depth, and then, of course, the butter just to make it glossier. 

What I learned during the process of making this soup was that you don't always need a whole lot of fancy ingredients to make a fancy soup. Sometimes less is better, and that is exactly what I got out of my culinary lesson today. As for things I'd change maybe a little bit of goat cheese in the middle for more flavor, a garnish on top or a squeeze of lemon juice for a little acidity. But overall, this soup met my expectations and I'd be glad to put it on my appetizer menu for my future restaurant.