This soup was absolutely heavenly. It was a purée of all of my favorite greens with added silkiness from a single potato. Perfection!
This recipe was adapted from Food and Wine, contributed by Yasmin Khan, author of Zaitoun. I weighed all of the greens, added fresh lemon juice, and increased the garlic. I also incorporated my homemade turkey stock but vegetable stock could be easily substituted to make a vegetarian version. The original recipe recommends the use of spicier, mature arugula. I was upset that I didn’t make a double batch. Next time! 🙂
Yield: 4 servings
- 2 tablespoons olive oil
- 1 medium yellow onion, roughly chopped (about 2 cups)
- 6 garlic cloves, crushed
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon grated fresh nutmeg
- 1/4 teaspoon ground allspice
- 1 medium russet potato, chopped into 1/2-inch dice
- 4 cups homemade chicken or vegetable stock
- 7 ounces arugula (I used wild baby arugula)
- 5 1/4 ounces fresh spinach (I used baby spinach)
- 1 ounce cilantro sprigs (about 1/2 packed cup)
- freshly squeezed juice from 1/2 a lemon
- plain whole-milk Greek yogurt, for serving
- 2 tablespoons extra-virgin olive oil
- Heat the olive oil in a large saucepan over medium. (I used an enameled cast iron pot.)
- Add onion and garlic, and cook, stirring often, just until tender, about 5 minutes.
- Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes.
- Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
- Reserve a handful of arugula for garnish. Add spinach, cilantro, and remaining arugula to pan. Bring to a simmer over medium, and cook 10 minutes.
- Working in batches, transfer soup to a blender. (Alternatively, use an immersion blender to purée the soup.) Secure lid on blender, and remove center piece of lid to allow steam to escape. Place a clean kitchen towel over opening. Process until smooth.
- Incorporate the fresh lemon juice.
- Taste and adjust seasonings if needed, and divide among 4 bowls.
- Top each serving with a generous spoonful of Greek yogurt, some of the reserved arugula, and a drizzle of extra-virgin olive oil.
Posted in Greens, Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: allspice, arugula, cilantro, dinner, Greek yogurt, greens, lunch, Middle Eastern, nutmeg, Palestinian, rocket, shorbat jarjir, soup, spinach, turmeric, vegetables, vegetarian
My first Golden Earthworm CSA share of the season was delivered this week with a HUGE bunch of gorgeous arugula. Arugula is probably my favorite item in my box. So exciting! 🙂
This recipe for baked eggs with sautéed arugula was posted on the Golden Earthworm Organic Farm website, from Ottolenghi’s ‘Plenty’ cookbook. Because I LOVE sauces, I wanted to try it– even though it meant cooking my arugula (we usually eat it raw) and using all of my arugula for one meal! This dish has garlicky yogurt and chili-paprika-sage butter “sauces”. I modified it (below) by using more garlic and less butter and sage. It was a quick dinner with unusual flavors.
- 4 large eggs
- 2 tbsp olive oil
- 1 bunch Arugula
- 1/2 cup Greek yogurt
- 2 garlic cloves, crushed
- 1/2 tsp kirmizi biber* (or a mix of 1/4 tsp chili flakes + 1/4 tsp sweet paprika)
- 2 tbsp unsalted butter
- 4 sage leaves, shredded
- salt and freshly ground pepper
- Preheat the oven to 300°F.
- Place the rocket and olive oil in a large pan and sprinkle over a little salt. Sauté on a medium heat for a few minutes, until the rocket wilts and most of the liquid has evaporated.
- Transfer to a small baking dish (or leave in the pan, if ovenproof) and make four deep indentations in the cooked rocket. Carefully break an egg into each hollow, lightly season with salt and pepper, then place in the preheated oven to cook for 10-15 minutes, or until whites are set.
- While the eggs are baking make your garlic yogurt and chili butter. First, stir the garlic through the yoghurt and season generously with salt. Set aside.
- In a small saucepan, melt the butter then add a pinch of salt and the kirmizi biber (or chilli flakes and paprika) and fry for a couple of minutes until the butter starts to foam and take on a golden red hue. Add the sage and cook for a few more seconds. Remove from heat.
- When your eggs are ready to your liking, take them out of the oven. Spoon on a large dollop of garlicky yogurt and pour over the hot chili butter. Serve immediately.
* a spice with a sweet aroma and varying levels of spiciness, can be found in Turkish grocers