From The Gracious Bowl


  • 2 Tbsp salted butter
  • 2 medium red onions (or 1 large), finely chopped
  • 3 celery stalks, finely chopped
  • 2 whole garlic cloves
  • 4 c vegetable stock
  • 1 lb arugula, rinsed well with stems removed
  • 1/2 c cream
  • salt and pepper to taste


1. Melt butter in a stockpot over medium heat. Add red onions, celery, and garlic. Simmer until vegetables are soft, about 15 minutes

2. Add vegetable stock and arugula leaves. Bring pot to a boil, partially cover, and heat until arugula is wilted, about 10 minutes.

3. Add cream. Puree soup to desired consistency using an immersion blender or do so in batches with a food processor and then pour it back into the stockpot. Season to taste with salt and fresh ground pepper.

Optional: Serve garnished with a little arugula leaf, a sprinkle of goat cheese, or some pancetta. Serves 2-4.