Cream of Arugula Soup

Arugula is an uber-food in my book and I've been wanting to put it in a soup for a long time. I'd take it over broccoli (Margaret's declared superfood) ANY day. After all, arugula's got a lot of things going for it like being aromatic, healthy and filling. When was the last time you had a leafy green that was truly rich and FILLING?

No, spanakopita doesn't count, but nice try!

For the diet-conscious, arugula's packed full of beta-carotene and things called glucosinolates, which promote the body's natural detox process. It's also an excellent source of Vitamins A, C, and K. A little clickity-clack on the Internet and I learned some study found that people who consumed approximately 250mcg/day of vitamin K had a 35% lower risk of hip fractures compared to those who consumed just 50mcg/day. None of us are getting any younger folks. Make arugula your BFF today.

Oh yeah...and get this! Arugula--alternately known as "rocket"--is documented as one of the first aphrodisiacs and was used as such among the Romans and Egyptians. Who doesn't love a little historical background to their favorite foods? We sure do.

BUT I don't love arugula because it's my secret ingredient of seduction or because I'm worried about having a hip replacement (yet). Although, Cindy--if you're reading this--you might want to add a little extra to your grocery list. (She took a side-splitting little spill a short while back apparently).

I love arugula and try to justify buying a bunch of it each week because of its distinctly peppery bite. I love it with pears and walnuts. I love it with a little course salt and goat cheese. I love it with smoky things like oysters or pancetta. I love it on an "upgraded" BLT sandwich. And I love it with nothing but a little olive oil and vinegar dressing. Yep, it even stands its ground all by itself, which totally trumps spinach and all its glory, in my humble opinion. And iceberg lettuce. Well, that stuff should just be ashamed of itself.

Whenever I stop on the street to check out a restaurant's menu, there are a few key words I always find myself looking for and "arugula" is one of them. I can't say that about the mysterious "salad wedge" you sometimes see. I learned a hard lesson about that thing some years ago. I discovered it's a half a hunk of tasteless, watery iceberg drizzled with blue cheese or ranch. Some people love it and they can call me a snoot, but if you take it from me, just skip salad all together before ever bothering to order that thing.

For menus at home, we try to work with greens that pack a bit more punch. We'll walk up to the Bloomingdale Farmers Market on Sundays and grab (at least) half a pound of organic arugula from the nice folks at Truck Patch Farms who drive down from Maryland. Half a pound is $4; a whole pound is $8; and you can rest assured it all goes to the farm. They often sell two kinds. One's a bit spicier than the other and my rule is to get the spicier one. Just ask and they're more than happy to explain the difference. Truck Patch also sells free-range pork if you're looking to top your cream of arugula soup with a little something extra.

Now that the Bloomingdale Market has officially closed for the season, I'll have to wait until spring to get my arugula fix there. In the interim, I'll brave the crowds at the Dupont Circle or Eastern Markets. Maybe next year I'll even try to grow my own.

Wherever you get your arugula, here are a few tips. Be sure to use it within a few days and store it in a plastic bag in your fridge's crisper drawer. It's imperative you take the time to rinse the leaves really well to remove sand and grit. No one wants that in their meal. Then try it in a soup like this one!

Cream of Arugula Soup
Serves 2-4

2 Tbsp salted butter
2 medium red onions (or 1 large), finely chopped
3 celery stalks, finely chopped
2 whole garlic cloves
4 c vegetable stock
1 lb arugula, rinsed well with stems removed
1/2 c cream
salt and pepper to taste

1. Melt butter in a stockpot over medium heat. Add red onions, celery, and garlic. Simmer until vegetables are soft, about 15 minutes

2. Add vegetable stock and arugula leaves. Bring pot to a boil, partially cover, and heat until arugula is wilted, about 10 minutes.

3. Add cream. Puree soup to desired consistency using an immersion blender or do so in batches with a food processor and then pour it back into the stockpot. Season to taste with salt and fresh ground pepper.

Optional: Serve garnished with a little arugula leaf, a sprinkle of goat cheese, or some pancetta.