While I have a baby who isn’t a picky eater I am trying to fully enjoy each second by making recipes we can both enjoy like this spring vegetable soup.
Luckily arugula becomes far more mild when cooked and is appropriate for a delicate palate. Locally, the peas aren’t in season yet so I am still using frozen. If you are more privileged than me, do use fresh peas.
Spring Pea and Arugula Soup(serves 2)
1. Place a medium sauce pan over medium low heat. Add olive oil and the onion. Sweat, stirring regularly until the onion is translucent.
2. Add the potato, water, Parmesan rind and peas as well as a half teaspoon of salt.
3. Increase heat until the mixture is at a gentle simmer. Simmer until everything is very tender. Add the arugula and stir until well wilted about five minutes. Remove from heat and allow to cool enough to be puréed.
4. Remove cheese rind. Purée in a blender, food processor, or using an immersion blender. Return to a low heat and add salt to taste. Serve hot.
Note: If you don't have any Parmesan rind add a quarter cup of grated Parmesan in when you reheat soup in the last step.