03.18.20 Arugula Flowers

My Arugula Forest is blooming with all the rain, and what a reason to make soup. I sautéed two bunching onions for 3 minutes, then added about 5 cups of collard greens with 1 cup of bone broth for another 3 minutes. This was blended and returned back to the pot with 2 more cups of broth, salt and pepper to simmer for about 3 minutes. Served in soup bowls with a dash of cream and arugula flowers on top.