simplequietmodern

If the cool rainy Fall days are having you craving a bowl of soup, well, you are not alone. I whipped this up on the fly with what I had in the pantry. Perfect, because I was not interested in running out for a single ingredient.  A good handful of small Yukon Gold potatoes, an onion, a few cloves of garlic, some chicken stock and a bag of baby arugula and you are good to go.

Start by chopping the onion and sautéing it in in a glug of olive oil until translucent. Add a couple, 3 cloves of garlic peeled…smashed with the side of a knife and cook for a minute. Cube the scrubbed potatoes with the skins on into quarters and add to the pot with an additional glug of olive oil and toss around for 3-4 minutes until some of the starch has leached out and a nice potato fond has developed on the bottom of the pan. Season with kosher salt and fresh ground pepper. Add approximately 6 cups of chicken stock and bring to a boil. Cover and lower the heat to medium low and cook until the potatoes are cooked. Stir in a bag of pre-washed baby arugula, cover and remove from heat. When the arugula is wilted, blitz it up with an immersion blender to a rough puree. Top it off with a scattering of roasted pepitas. Done. Under 1/2 hour start to finish. If you are lucky enough to own a Heath Ceramic Chez Panisse Soup Bowl for serving…well, even better.