Broccoli and Arugula Soup

Ingredients:
• 1 tablespoon olive oil 
• 1 clove garlic, thinly sliced 
• ½ yellow onion, roughly diced 
• 1 head broccoli, cut into small florets (about 2/3 pound)    
• 2 ½ cups water 
• ¼ teaspoon each coarse salt and freshly ground black pepper 
• ¾ cup arugula (watercress would be good, too) 
• ½ lemon 


Directions:
• Heat the olive oil in a medium nonstick saucepan over medium heat.
• Add the garlic and onion and sauté for just a minute or until fragrant.
• Add the broccoli and cook for four minutes or until bright green.
• Add the water, salt and pepper, bring to a boil, lower the heat and cover.
• Cook for eight minutes or until the broccoli is just tender.
• Pour the soup into a blender and puree with the arugula until quite smooth.
Be very careful when blending hot liquids; start slowly and work in batches if necessary (you don’t want the steam to blow the lid off).
• Serve the soup with a bit of fresh lemon.