Arugula Herb Soup

You know I don’t usually do this – usually I report on something delicious, sharing the recipe so you can make it too – but I owe you a soup for May, and there’s absolutely zero chance of a recipe next week, since the moving truck comes on Friday(!!!!), so here we go (and besides, the photos came out so nicely). This one was… weird. It wasn’t bad, but it also wasn’t remotely our favorite. If you’re into an herby, grassy taste, you should go for it.

The base here is a soup recipe from Ottolenghi that blends spinach, parsley, cilantro, and mint with a base of onions and garlic and broth. I added arugula to mine as well as some mustard seeds, and ended up with a murky green concoction that, I have to admit, was reminiscent of high quality lawn clippings. N. called it “pesto soup,” and despite the absence of basil, I tended to agree – thickened up a bit and tossed with pasta, it would have been delightful.

Ever the glutton, I decided what this soup needed to add interest and richness was a poached egg, that darling of chefs everywhere (seriously, I think adding an egg is the culinary equivalent of “put a bird on it.”), and I was right. Broken into the soup, the yolk cut through some of the earthiness of the greens that got even better with the addition of a crunchy slice of garlic rubbed toast. So, in other words, the soup was improved by adding other things to the soup.

Perhaps it was the heavy dose of arugula, which contributed a peppery earthiness the soup didn’t need. Perhaps it was just upped quantities of the greens – I do have a tendency to go heavy on the flavoring agents and light on the liquid. Perhaps it was just a soup the likes of which we’ve never had before.

I’ll be spending next weekend arranging my new kitchen, so I’ll see you when I can. Be well!

Arugula Herb Soup with Poached Eggs
Adapted from Ottolenghi’s column in The Guardian
Serves 4-6 as a starter
3 tablespoons olive oil, divided
1 yellow or white onion, diced
2 garlic cloves, minced
1 teaspoon turmeric
1 teaspoon black mustard seeds
½ teaspoon nutmeg
½ cup chopped parsley, leaves and stems, + ⅛ cup for garnish
½ cup chopped cilantro, leaves and stems, + ¼ cup for garnish
¼ cup chopped mint leaves
1 cup each baby spinach and baby arugula leaves, or 2 cups baby spinach (Ottolenghi gives his quantities in grams, and I admit I should have weighed mine, but the food scale is packed, so I estimated)
3 cups vegetable stock
salt and pepper to taste
5 ounces greek yogurt
1-2 ounces sour cream
squeeze of lemon juice to taste, if desired
3 ounces feta cheese, crumbled
Eggs – 1 per diner
Garlic toast, if desired, to accompany
  • Heat 2 tablespoons of the olive oil over medium low heat and sweat the onions and garlic until softened and translucent: 5-10 minutes. Stir in the turmeric, nutmeg, and mustard seeds, then raise the heat to medium and sauté 1-2 minutes. The mustard seeds may start to pop.
  • Add the parsley, cilantro, mint, spinach, arugula, if using, and vegetable stock. Stir together and bring to a simmer; cook for 10 minutes.
  • While the soup is simmering, poach the eggs: heat a pot of water to a bare simmer, then add about a tablespoon of vinegar. Stir the water ferociously just before adding eggs, creating a vortex. The spinning water and the vinegar will help the whites cling around the yolks when you break in the eggs. Break eggs directly into the water one at a time, or, if you’re nervous about that, break eggs into small bowls or ramekins, then tip one at a time into the water. Keep just below a simmer for 3-4 minutes, gently coaxing the eggs away from one another and from sticking to the bottom of the pot after 1-2 minutes. After 3-4 minutes, use a slotted spoon to remove each egg from the pot, and set them aside to rest in a bowl of warm water until you are ready to serve.
  • After the soup has simmered 10 minutes, season with salt and pepper to taste, then remove from heat and use a handheld or regular blender to blend until velvety smooth.
  • Return the soup to the heat and bring to just below a simmer. Whisk together the yogurt and sour cream in a small bowl, then add a ladle or two of hot soup to the dairy mixture and whisk in. Repeat 2-3 times – you are carefully raising the temperature of the dairy so when it is added to the soup it won’t curdle and split. Pour the diluted soup and yogurt mixture carefully into the rest of the soup and whisk through.
  • Stir in the remaining ⅛ cup parsley and ¼ cup cilantro, and crumble in the feta, reserving a small pile to garnish. Adjust seasoning to taste.
  • Ladle some soup into a bowl, sprinkle on the reserved feta, and top with one poached egg per diner. Drizzle over the remaining olive oil and serve with garlic toast.

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