- By Alex Trujillo, The Patio Restaurant -
. yellow onion, diced small
2 stalks celery, diced small
1 carrot, peeled and diced small
2 qt. shrimp stock
1 lb. arugula
1 lb. baby spinach
Optional - . cup cream and 2 tbsp. butter
1 cup diced cooked shrimp
Place onion, celery and carrots in sauté pan and sauté lightly.
Add spinach and arugula and continue to sauté.
Add shrimp stock, allow to simmer about 20 minutes.
Carefully puree soup with hand blender adding salt and
pepper to taste.
Add in cream and butter if desired.