All-Time Best Soups by Cook's Illustrated

Author:Cook's Illustrated
Language: eng
Format: epub
Publisher: America's Test Kitchen
Published: 2016-09-20T04:00:00+00:00

¼ cup heavy cream

3 tablespoons sour cream

2 tablespoons plus ½ teaspoon extra-virgin olive oil

¼ teaspoon finely grated lemon zest plus ½ teaspoon juice

½ teaspoon minced fresh tarragon

Salt and pepper

1 onion, halved through root end and sliced thin

¾ teaspoon light brown sugar

3 ounces white mushrooms, trimmed and sliced thin

2 garlic cloves, minced

Pinch cayenne pepper

3 cups water

3 cups vegetable broth

⅓ cup Arborio rice

12 ounces Swiss chard, stemmed and chopped coarse

9 ounces kale, stemmed and chopped coarse

¼ cup fresh parsley leaves

2 ounces (2 cups) baby arugula

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