From Toni’s Kitchen

arugula soup recipe

Arugula Soup

If meat isn’t your thing, or you just want a meal on the lighter side, substitute the meat for firm tofu.

INGREDIENTS:

Directions:

  1. Dice onion into small ¼” pieces (approximately) and sauté until clear in vomFASS Garlic Herb oil then add mushrooms.
  2. Brown ground beef (or tofu) and garlic with onions and mushrooms.
  3. Add broth. Bring to boil.
  4. While soup is heating to a boil, whisk eggs in a separate bowl until well incorporated.
  5. Once the soup boils, using a wooden spoon, stir the soup quickly in one direction (clockwise or counter-clockwise). Remove spoon and drizzle approximately 1/3 of the egg mixture into still swirling soup.
  6. Let the egg cook for a minute after the soup stops swirling to let the egg set.
  7. Repeat swirling soup/adding egg until the egg mixture is gone.
  8. Add arugula, cover, turn off heat and let sit until arugula is just wilted.
  9. Serve and enjoy.

 

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This delicious recipe brought to you by VOMFASS USA.
http://franchise.vomfassusa.com/arugula-soup/

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