Photo: Travis Rathbone
Yield
Serves 6 (serving size: 1 cup soup with garnishes)

Antioxidant-rich Arugula Soup is just as good cold as it is hot. And this soup is only 88 calories a cup.

Recipe from Emeril Lagasse, host of Hallmark Channel’s Emeril’s Table and Martha Stewart Living Radio’s Cooking with Emeril and owner of 12 restaurants

How to Make It

Heat olive oil in a large saucepan over medium-low heat. Add onion and garlic; cook until translucent (5 minutes). Stir in cornstarch; whisk in chicken broth and evaporated milk; bring to a simmer. Stir in arugula and mixed chopped herbs until wilted; cover and set aside 5 minutes. Use an immersion blender to blend until smooth. Divide among 6 bowls; garnish each with 2 tsp plain Greek yogurt and 1 tsp sliced chives.

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