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Wild Arugula Soup with Saffron and Pears Recipe
Wild Arugula Soup with Saffron and Pears
William Bradley, Addison, CA, USA
William Bradley, Addison, CA, USA
Flavors of California
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Chilling time: 48 hours
Cooking time: 15 minutes

Difficulty: Easy
For 4 servings

- 250 ml / 1 cup shallots, diced
- 4 whole cloves of garlic, halved
- 2 tbsp. butter
- 2 tbsp. 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 lime juice, freshly squeezed

Poched pears
- 125 ml / 1/2 cup sugar
- 1 bottle of Sauvignon Blanc
- 2 tbsp of Spanish saffron
- 2 whole pears, peeled, seeded, and cut in half


Preparing the soup

  1. Place the shallots, garlic, butter, and oil in a saucepot. Cook over low heat for 5 minutes, stirring occasionally.
  2. Add the stock and cream; reduce by half.
  3. Add the spinach and arugula. Cook on low heat for 3 minutes.
  4. 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.)
  5. 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

  1. Place the sugar, wine, and saffron in a saucepot. Bring to a boil and reduce by half.
  2. Add the pears and remove from the heat. Cover with plastic wrap and place in the refrigerator for 48 hours.

To serve

  1. Place a nice wedge of saffron-poached pear in the middle of a warm soup bowl.
  2. Pour warm soup around it.
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