If you’re wondering what to do with your arugula besides use it in a salad on or a sandwich, how about making soup? Again, not sure where the recipe came from, but this is just a variation on the classic vichyssoise. Now vichyssoise is usually served cold, but there’s no reason you can’t serve it piping hot. No leek? Onions or shallots will do in a pinch.
Ingredients:
2 tablespoons olive oil, divided 1 leek, just the shaft, finely chopped Salt and pepper 1 clove garlic, chopped 1 potato, grated coarsely 2 cups low-sodium chicken stock 2 cups packed arugula, finely chopped 1/4 cup cream or half-and-half 1 slice whole-wheat bread cut into cubes
Preparation:
Serves 2
In a medium saucepan, heat 1 tablespoon oil and sauté leeks until softened, about 5 minutes. Add garlic, potato and stock and cook until potato is tender, about 10 minutes. Use an immersion blender or stand blender and puree soup. Stir in arugula and cream, heat through and taste for seasoning.
While soup is cooking, heat a large skillet with remaining tablespoon olive oil and brown bread cubes. Garnish soup with croutons and serve.
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