Plummelo

Ingredients (yields Serves 4 servings)

• 1 small onion, diced
• 1 tablespoons extra virgin olive oil
• 12 ounces baby yukon gold potatoes, diced
• 2 cups baby spinach leaves
• 2 cups baby arugula
• 2 cups flat leaf parsley
• parmesan cheese
• salt & pepper
• 1 tablespoons garlic, minced
• 1 quarts chicken broth

Cooking Instructions

In a large soup pot over medium heat, heat oil and saute onions for five minutes, until tender. Add garlic and stir for one minute. Add broth and bring to a boil. Add potatoes and return to a boil. Simmer over medium low heat 12-14 minutes or until tender. Remove from heat. Using an immersion blender, puree soup. (Alternatively, you can transfer to a food processor or blender in batches.) Return to heat and add greens. Bring to a boil. Remove from heat and puree again. Season to taste with salt and pepper. Serve hot, garnished with parmesan cheese.