Today is cold and wet in Los Angeles, more like England, as the rain beats down and the light is thick and grey. I am loving it. Much better than last week’s record breaking heat wave. This is normal.
Runyon Canyon was deserted as I jogged down and huffed and puffed my way back up the Three Pigs this morning in the gorgeous clouds and mizzling conditions. No dogs, no dust, no bugs, barely another human being. Just me and my thoughts high above Los Angeles in a light drizzle.
The broccoli and arugula hubby bought to make a salad for lunch really were not very appealing. I needed something hot and warming. Soup. Could I make a soup out of these two very green and healthy ingredients? You bet I could – and it turned out to be super filling and satisfying. The peppery nature of the arugula spiced up the dish and will be used in soup from here on out.
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Broccoli and Arugula soup
Servings 2
1 tablespoon olive oil
1 large shallot – diced
1 head celery – diced
2 heads broccoli – cut into small florets
1 cup arugula
11/2 pints vegetable stock – heated
fresh ground black pepper
In a large heavy saucepan heat the olive oil, add the shallots and celery and sauté until translucent. Add the broccoli and cook for 4 minutes. Add the arugula and cook for a minute before adding the hot vegetable stock. Boil for 5 minutes and then blend with an immersion blender until smooth. Serve immediately with a drizzle of olive oil in the soup and warm crusty bread.
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