INGREDIENTS:

2 tablespoons light olive oil
2 ½ cups small diced onion
4 cloves garlic, minced
5 ounces Yukon gold potato, peeled and sliced thin(it cooks faster thinly sliced)
1 teaspoon ground turmeric
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon grated fresh nutmeg
¼ teaspoon ground allspice
4 cups chicken stock
7 ounces arugula
5 1/4 ounces fresh spinach
1 ounce cilantro (about 1/2 packed cup)
½ cup crème fraiche mixed with ½ a lemon zested and ¼ lime zested
⅓ cup chopped Marcona Almonds

METHOD:

Heat light olive oil in a large saucepan over medium heat. Add onion, garlic and potato, and cook, stirring, just until tender, about 5 minutes. Stir in turmeric, salt, pepper, nutmeg, and allspice, cook, stirring often, 2 minutes. Add stock and bring to a simmer. Cook until potato is tender, about 10 minutes.

Add spinach, cilantro, and arugula to pan. Bring to a simmer and cook 10 minutes. Working in batches, transfer soup to a blender. Process until smooth. Taste and adjust seasonings if needed.

Chef Caldwell recommends to garnish with:
chopped marcona almonds
crème fraiche

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Courtesy of Mark Caldwell, Executive Chef Davis Estates