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Arugula Soup with Apple Smoked Bacon Lardons and Greek Yogurt
Recipes
Arugula Soup with Apple Smoked Bacon Lardons and Greek Yogurt
4 servings
40 minutes total

Ingredients

  • 4 slices thick-cut Applewood smoked bacon
  • 1 ½ cups sweet onion
  • 4 cloves garlic
  • 1 russet potato
  • 1 teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • ½ teaspoon ground white pepper
  • ½ teaspoon ground nutmeg
  • 4 cups unsalted chicken stock
  • 5 oz baby arugula
  • 5 oz baby spinach
  • ½ cup plain Greek yogurt, divided
  • 1 tablespoon extra-virgin olive oil

Steps

    1. Preheat large stockpot over medium-high for 3–4 minutes. Slice bacon into ½-inch to ¾-inch thick strips (wash hands). Add bacon to pot and cook 6–7 minutes, stirring occasionally, until crisp.
    2. Meanwhile, peel and medium dice onions; slice garlic in half. Medium dice potato (peel first if desired). Remove bacon from pot and transfer to paper towel-lined plate; reserve.
    3. Add to same stockpot: onion, garlic, potato, turmeric, salt, white pepper, and nutmeg. Cook 2–3 minutes, stirring occasionally, then stir in stock and bring to a simmer. Simmer 8–9 minutes until potatoes are tender.
    4. Reserve a few leaves of baby arugula for garnish. Stir in remaining arugula and spinach to pot. Bring back to a simmer and cook an additional 5–6 minutes. Puree soup in blender until smooth, working in batches (to avoid injury, do not fill blender more than halfway and do not seal lid completely). Divide soup among serving bowls; garnish with yogurt, oil, arugula leaves, and bacon lardons. Serve.

Amount per ¼ recipe serving: Calories 260, Total Fat 10g, Sat Fat 3g, Trans Fat 0g, Chol 15mg, Sodium 940mg, Total Carb 29g, Fiber 4g, Sugars 6g, Protein 16g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 15%