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Arugula Vichyssoise



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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.

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