Shorbat Jarjir - Palestinian Arugula Soup

        As luck would have it I ran across this recipe as I had a box of spinach and arugula mix leftover from something that needed to be used up. It was simple and delicious and reminded me a little of Indian saag but with a mellower flavor that focuses more on the greens. Perfect for a tasty lunch. 

2 Tbsp. Olive oil
2 garlic cloves, minced
4 green onions, chopped
Pinch allspice
1/4 tsp. turmeric paste
1 small potato
2 c. chicken stock
1/2 c. milk
1/4 bunch cilantro
5 oz. spinach and arugula mix
2 Tbsp. plain yogurt or heavy cream

Heat the oil in a pan. Add the onion and garlic and cook for 2 minutes. Add the turmeric paste and potatoes and cook, stirring continually, for 4 minutes. 

Add the stock and allspice and cook until the potatoes are tender. Add the milk, arugula and spinach mix, and cilantro and simmer for an additional 5 minutes or until the greens are wilted. 

Transfer to a blender along with the yogurt or cream and blend until smooth. 

Serve immediately. 


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