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Warm Arugula Vichyssois

Warm Arugula Vichyssois
PREP TIME
40 min
YIELDS
4-6 servings

A healthier take on the classic potato soup that adds bright arugula and skips the heavy cream.

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Ingredients

¼
cup plus 2 tbsp olive oil
2
leeks, green parts discarded, white parts washed and chopped
½
tsp kosher salt
4
Yukon gold potatoes (about 1 lb), peeled and diced
4
cups low-sodium chicken broth
¼
tsp red pepper flakes
1 4"
Parmesan cheese rind
1 5-oz
container baby arugula (about 6 cups)
2
tsp fresh lemon juice
3
Tbsp mascarpone cheese
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Directions

Step 1

Heat a medium Dutch oven over medium-high heat and add 2 tbsp of the oil. Add the leeks and salt and cook, stirring often, until the leeks are very soft, about 5 minutes. Add the potatoes and stir to combine. Cook for an additional 2 minutes to let the flavors marry. Stir in the chicken broth and pepper flakes. Add the cheese rind and bring to a simmer. Reduce the heat to medium low to maintain a gentle simmer and cook until the potatoes are tender, about 20 minutes. Stir in the arugula and cook until wilted, about 1 minute. Remove from the heat and discard the cheese rind.

Step 2

Add the remaining 1/4 cup olive oil and the lemon juice. Using a handheld blender, puree until completely smooth. Ladle into bowls or cups and top evenly with the mascarpone.

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