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Lemon-Arugula Soup

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3 cups free-range chicken broth

Juice from 1 lemon

1 package polenta (corn meal)

1-2 cups baby arugula

2 Tablespoons extra virgin olive oil

salt and pepper, to taste. 

Directions:

1: In a blender, blend polenta (cut into pieces) and chicken broth. 

2: Pour into a pot and heat on medium heat for 10 minutes. 

3: Remove from heat. Stir in juice from 1 lemon and 1-2 cups baby arugula. 

4: Drizzle with olive oil and use salt and pepper to taste. 

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