Wild Arugula Soup with Saffron and Pears
William Bradley, Flavors of California. Total time: 15 to 30 minutes. Preparation time: 10 minutes. Chilling time: 48 hours. Cooking time: 15 minutes. Difficulty: Easy.
⏱️ Prep: 10 min🍳 Cook: 15 min
Ingredients
| 250 ml (1 cup) | shallots, diced | |
| 4 | whole cloves of garlic, halved | |
| 2 tbsp. | 30 ml | butter |
| 2 tbsp. | 30 ml | grape seed oil |
| 1.25 litre (5 cups) | vegetable stock | |
| 500 ml (2 cups) | heavy cream | |
| 85 g (3 oz) | fresh spinach leaves | |
| 440 g (12 oz) | fresh wild arugula | |
| — | sea salt to taste | |
| 2 tbsp | 30 ml | lime juice, freshly squeezed |
| 125 ml (1/2 cup) | sugar (poached pears) | |
| 1 bottle | Sauvignon Blanc (poached pears) | |
| 2 tbsp | 30 ml | Spanish saffron (poached pears) |
| 2 | whole pears, peeled, seeded, and cut in half (poached pears) |
Instructions
Preparing the soup
- Place the shallots, garlic, butter, and oil in a saucepot. Cook over low heat for 5 minutes, stirring occasionally.
- Add the stock and cream; reduce by half.
- Add the spinach and arugula. Cook on low heat for 3 minutes.
- Remove from the heat and season with salt. Cover the top of the pot with plastic wrap and set aside for 5 minutes. (This will allow the ingredients to steep and obtain maximum flavor.)
- Place into a blender; puree at high speed for 2 minutes until the mixture is completely smooth. Adjust the seasoning and finish with 2 tablespoons of lemon juice.
Preparing the pears
- Place the sugar, wine, and saffron in a saucepot. Bring to a boil and reduce by half.
- Add the pears and remove from the heat. Cover with plastic wrap and place in the refrigerator for 48 hours.
To serve
- Place a nice wedge of saffron-poached pear in the middle of a warm soup bowl.
- Pour warm soup around it.