Potato, Botanical Plate from "La Botanique Mise a la Portee de
Tout le Monde"
Giclee Print
Regnault De...
Buy at AllPosters.com
 

La Belle Cuisine - More Soup Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Arugula Vichyssoise

Taste the international flavors of igourmet.com

"Of soup and love, the first is best."
~ Spanish Proverb

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Lauch
Art Print
Meisen, Michael
Buy at AllPosters.com
 

La Belle Cuisine

Arugula Vichyssoise
Gourmet Archives

3/4 cup finely chopped white and
pale green part of leek, washed
well (about 1 leek)
2 tablespoons olive oil
1 garlic clove, chopped
1 small baking potato, peeled,
grated coarse, (about 3/4 cup)
and reserved in water to cover
2 cups chicken broth
2 cups packed arugula, washed
well and spun dry
3 tablespoons half-and-half
1 slice French or Italian bread,
cut into 1/2-inch cubes
1 small plum tomato,
seeded, diced (garnish)

In a small heavy saucepan cook leek with salt and pepper to taste in 1 tablespoon oil, stirring, until softened. Add garlic, potato (drained), and
broth. Simmer mixture, covered, 8 to 10 minutes, or until potato is very
soft. Stir in arugula and simmer mixture, covered, for 1 minute.
In a blender purée mixture in batches for 2 minutes or until completely smooth. Transfer purée 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 occa-
sionally, for 10 minutes or until cold.
While soup is chilling, in heavy small skillet cook bread cubes in the remaining 1 tablespoon oil until browned. Transfer croutons to paper
towels to drain and season with salt. Divide soup between 2 bowls.
Top it with croutons and tomato. Serves 2.

Featured Archive Recipes:
Avocado Vichyssoise
Crème Vichyssoise Glacée
Lemon Zucchini Vichyssoise

Index - Soup Recipe Archives
Basic Stock Recipes
Summer Holiday Recipes!
Daily Recipe Index
Recipe Archives Index
Recipe Search