It’s lunchtime, and we’re on to the next arugula recipe. This is a cold soup (although it’s just as good warmed up) with the other half of that avocado I used in the breakfast smoothie. I’m all about being resourceful!
Onions, mushrooms and chicken broth build the base for this savory dish, while the arugula, avocado and lemon juice give it a fresh kick ideal for warmer days. It’s gray in D.C. this weekend, but temps did touch the 60s – works for me.
Arugula avocado soup
This recipe is almost as easy as the smoothie, but there are a few extra steps. You may think the idea of using a salad green or avocado in soup as weird, but trust me that the result is very much something most people would enjoy. Lemon, mushrooms and broth place give this dish familiar notes.
1. Start by sauteeing 3 sliced mushrooms in 1 tb. of olive oil. A rough chop is fine here, because you will puree the soup. The point is just to provide the mushrooms maximum surface area for browning, so spread them out.
2. Once the mushrooms get some color, add 1 small sliced onion and turn the heat down to medium low. Let this cook for a good 10-15 minutes, making sure the onions are completely translucent. You want to get all the bite out of the onion so they sweeten the soup.
3. When the onions are soft, add 1/2 c. chicken broth to deglaze the pan.
4. Put onion-mushroom mixture in a bowl with 1 c. water, about 12 stems of arugula leaves, 1/2 seeded & ripened avocado, juice of 1 lemon, a splash of red wine vinegar, and salt & pepper to taste. Using a handheld food processor, cream until the soup is uniformly smooth. Feel free to use mushroom broth to make this vegetarian.
Add water for desired consistency. Serves 4, hot or cold, in 25 minutes.