I intended to follow this recipe exactly besides tripling it. Then I decided that making it a little less healthy (and actually eating it) would be better than making it, not liking it, and leaving it in the fridge. It added four ounces of low fat cream cheese, about an ounce of feta, and some extra lemon at the end. Considering I tripled the recipe, there's not that much cream cheese in each serving. I really like the flavor and will definitely the recipe again (maybe without the feta). It's not a recipe for entertaining, but it works well for a weekday meal. I made it on Sunday and the flavor only seems to get better.
Broccoli and Arugula Soup
From Gwyneth Paltrow's Goop
1 tablespoon olive oil
1 clove garlic, thinly sliced
1/2 yellow onion, roughly diced
1 head broccoli, cut into small florets (about 2/3 pound)
2 1/2 cups water
1/4 teaspoon each coarse salt and freshly ground black pepper
3/4 cup arugula (watercress would be good, too)
1/2 lemon
Heat the olive oil in a medium nonstick saucepan over medium heat. Add the garlic and onion and sauté for just a minute or until fragrant. Add the broccoli and cook for four minutes or until bright green. Add the water, salt and pepper, bring to a boil, lower the heat and cover. Cook for eight minutes or until the broccoli is just tender. Pour the soup into a blender and puree with the arugula until quite smooth. Be very careful when blending hot liquids; start slowly and work in batches if necessary (you don’t want the steam to blow the lid off). Serve the soup with a bit of fresh lemon.
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