fridge soup

so, there was this bag of arugula
staring me down every time i opened the
fridge.
it was starting to bum me out.
what to do? what to do? what to do?
here's what i did...

Fridge Soup
Makes a couple of quarts ish.

Ingredients:
1/2 stick butter (or if i'm being honest, a whole stick)
splash of oo
1 medium onion, diced
7 nice cloves of garlic, lazily chopped or not
2 scallions, sliced
1 large poblano, diced
1 jalepeno, diced
a pinch of fennel seeds and red pepper flakes
1 zuke, diced
2 large potatoes or 3 medium, cubed
as much of the ogling arugula as you can cram into your pot last minute
1 cup heavy cream
1/2 cup grated parmesan
S,P

Melt the butter with the oo in a heavy sauce pot over medium heat. Add onions, garlic, scallions, peppers, and spices and sweat for a couple of minutes until veggies soften. Add zuke and saute for a minute more. Add potatoes, stir to coat and cover with tap water. Bring to a boil, reduce to a simmer and cook until potatoes are tender. Add arugula and stir into soup until it is just wilted. Puree in food processor or blender or by using a hand wand until smooth. Blend in cream and parmesan. Season with salt and pepper. Serve warm.

A couple of things to note:
First: You may have noticed that I used water instead of stock. I probably would have used chicken stock but I didn't, for two reasons...
1. I didn't have any.
2. I have a couple of vegetarian students who have inspired me to TRY to create edible
recipes without using meat. I am trying. It is trying.
The way I figured it, all of the lovely "mirepoix" I used in the body of the soup would flavor the water to create the punchy vegetable broth that would become the base of my soup...and all of this in one pot and at the same time! Woohoo.
Secondly: If I had had a lemon on hand, I would have finished the soup with some zest.

Glaring Omission: There is no wine in this recipe. HUH?
I wanted the soup to be brightly green in color so I resisted adding the splash of wine to the pot that the soup was screaming for to prevent the green in the soup from turning brown and added it to my glass instead.

At the risk of stating the obvious, this soup should be served with a lovely warm and crusty yet chewy bread so I implore you to read/do this:

http://www.kingarthurflour.com/blog/2009/12/01/the-crunchiest-crackliest-chewiest-lightest-easiest-bread-youll-ever-bake/

Disclaimer: I do not bake bread. About once a year, I get into one of those wintery, hibernatey, homebody "I'm going to start to bake bread" moods which usually lasts the length of time it takes to allow the dough to rise before I get frustrated and give up. A couple of weeks ago, my old friend Paddington turned me onto this King Arthur NO KNEAD bread recipe which is so easy, it can be made while walking, talking, chewing gum and filing your taxes with your eyes closed. I have made this bread every day since.

Double disclaimer: Be prepared to have extra butter in the house and don't be afraid to use it, generously!

Triple disclaimer: See your doctor if you experience any uncomfortable symptoms resulting from guaranteed excessive butter intake.

This blog posting is dedicated to Therese Fiore.
Thanks for being a gentle nudge.