Peppery green pea-arugula soup recipe

Peppery green pea-arugula soup, January 2011

Here’s a light and healthy recipe that might help you stay on track with your New Year’s weight loss resolutions. This green pea soup is a fresher version of classic pea soup. Thank you, fellow food blogger Kari Romo for coming up with this great, budget-friendly idea! Made with frozen peas and arugula—a flavorful, peppery salad green—this soup is colorful, packed with nutrients, and low in fat. It would be great with biscuits. For added protein but no gluten, serve with almond flour and honey drop biscuits.

PEPPERY GREEN PEA-ARUGULA SOUP
Start to finish: 40 minutes
Servings: 2-4

1 tablespoon butter
1 stalk celery, finely diced (about 1/2 cup)
1 clove garlic, minced
3 cups water
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon black pepper
1 12-ounce bag frozen peas
2 ounces fresh arugula (about 1/3 of a 5-ounce package or about 3 cups)

In a large soup pot over medium heat, melt butter and sauté celery in butter until soft, about 5 minutes. Add garlic and sauté for about 1 minute.

Add water, bay leaf, salt and pepper, and peas. Simmer over low heat for 15 minutes. Turn off heat and remove bay leaf. Add the greens and allow to wilt for 30 seconds to 1 minute, stirring. Puree in batches in a blender, adding water if you want a thinner consistency. Process longer for completely smooth soup, less for a more rustic soup with flecks of darker green. Ladle into bowls and garnish with a little additional pepper, if desired.

(Recipe adapted, with permission, from “Peppery Arugula and Green Pea Soup” at kariromo.com.)