260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

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Oryana Natural Foods Market

Arugula Vichysoisse

May 20, 2013, 2:57 pm

1 leek, washed well, finely chopped white and pale green parts
2 tablespoons olive oil
1 garlic clove, chopped
Sea salt and pepper to taste
1 small russet potato, peeled, grated
2 cups chicken broth
2 cups packed arugula
3 tablespoons half-and-half or heavy cream
¼ teaspoon nutmeg
2 teaspoons lemon juice

In a heavy saucepan cook the leek with salt and pepper to taste and nutmeg in 1 tablespoon of the oil over moderate
heat, stirring, until soft. Add garlic, potato (drained) and the broth, and simmer, covered, for 10 minutes, or until potato is soft. Stir in the arugula, simmer, covered, for 1 minute, purée it in batches for 2 minutes, or until it is completely smooth. Transfer the purée to a metal bowl set in a larger bowl of ice and cold water, stir in the halfand
half and lemon juice, and chill, stirring occasionally, for 10 minutes, or until cold.