Arugula Vichyssoise (France)

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Arugula Vichyssoise

 

3/4 cup chopped mostly white part of baby leeks,

washed well

2 tbsps. olive oil

1 clove garlic, chopped

3 tbsps. half and half or thick style soy milk

1 small russet potato, peeled, grated coarse and

reserved in water to cover

2 cups broth

1 bunch arugula, washed well and spun dry

1 slice homemade style white bread, cut into 1/2 inch

cubes

1 small plum tomato, seeded and diced, for garnish

 

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. Serves 2 to 3.

 

 

 

 

 

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