Name: Spinach And Rocket (Arugula) Soup
Yield: 4 servings
Ingredients: 1-7/8 ounces, weight Butter; 1 whole Onion, Diced; 1 stick Celery, Roughly Chopped; 1 whole Carrot, Peeled And Chopped; 2 Tablespoons Flour; 5 cups, 4 tablespoons, 1-1/2 teaspoons, 1-3/4 pinches Chicken Broth; 1/2 pounds, 7/8 ounces, weight Spinach Leaves; 1/2 pounds, 7/8 ounces, weight Rocket (arugula) Leaves; 1/2 teaspoons Nutmeg; 1 pinch Salt And Pepper, to taste

Servings: 4 persons

1-7/8 ounces, weight Butter
1 whole Onion, Diced
1 stick Celery, Roughly Chopped
1 whole Carrot, Peeled And Chopped
2 Tablespoons Flour
5 cups, 4 tablespoons, 1-1/2 teaspoons, 1-3/4 pinches Chicken Broth
1/2 pounds, 7/8 ounces, weight Spinach Leaves
1/2 pounds, 7/8 ounces, weight Rocket (arugula) Leaves
1/2 teaspoons Nutmeg
1 pinch Salt And Pepper, to taste

1
Melt the butter in a large deep saucepan, then add the onion, celery and carrot and cook gently in the butter for 10 minutes, until slightly softened and thoroughly coated in the butter. Sprinkle in the flour, and stir to coat all the vegetables in the flour, then cook for another minute before adding the chicken broth. Bring to the boil, stirring as you go, then turn down to a simmer and leave to cook for 30 minutes.
2
After 30 minutes of simmering, add the spinach and rocket, then as soon as the leaves have wilted, whizz batches of the soup in the blender until smooth and bright green. Then transfer back to the pan and season to taste with the salt, pepper and nutmeg.
3
Serve!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Spinach And Rocket (Arugula) Soup

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