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

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Oryana Natural Foods Market

Arugula Vichyssoise

July 3, 2012, 1:07 pm

Adapted from Epicurious

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, pepper, and nutmeg in 1 tablespoon of the oil over medium heat, stirring, until soft, about 5 minutes. Add garlic, potato, and the broth, and simmer, covered, for 10 minutes, or until potato is soft. Stir in the arugula and simmer for 1 minute. Purée soup in batches for 2 minutes, or until smooth. Transfer the purée to a metal bowl set in a larger bowl of ice and cold water, stir in the half-and half and lemon juice, and chill, stirring occasionally, for 10 minutes, or until cold.