Spinach and Arugula Soup Recipe | James Beard Foundation

Ingredients

• ⅓ cup unsalted butter
• 1 medium onion, finely chopped (minced)
• 4 cups large spinach leaves, tough stalks removed
• 2 cups wild rocket (arugula)
• 2 quarts boiling water
• 1 garlic clove, sliced
• ¾ cup potatoes, such as King Edward or Idaho, finely sliced
• salt and black pepper
• baguette or crusty white bread, to serve