Arugula Vichyssoise
Ingredients
- 3/4 c chopped mostly white part of baby leeks, washed well
- 2 T olive oil
- 1 clove garlic, chopped
- 3 T half and half or heavy cream
- 1 small russet potato, peeled, grated coarse and reserved in water to cover
- 2 c low salt chicken broth
- 1 bunch arugula, washed well and spun dry
- 1 slice homemade type white bread, cut into 1/2 inch cubes
- 1 small plum tomato, seeded and diced, for garnish
Directions
- In a small heavy saucepan cook the leek with salt and pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, until it is softened.
- Then add the garlic, the potato, drained and the broth and simmer the mixture, covered, for 8 to 10 minutes, or until the potato is very soft.
- Stir in the arugula, simmer the mixture, covered, for 1 minute and in a blender puree it in batches for 2 minutes, or until it is completely smooth.
- Transfer the puree to a metal bowl set in a larger bowl of ice and cold water, stir in the half and half and chill the soup, stirring occasionally, for 10 minutes, or until it is cold.
- While the soup is chilling, in small heavy skillet cook the bread cubes in the remaining 1 tablespoon of oil over moderate heat, stirring, until they are browned, transfer the croutons to paper towels and season them with salt.
- Divide the soup between 2 or 3 bowls and top it with the croutons and the tomato.