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 or vegetable broth
2 cups packed arugula
3 tablespoons 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 with an immersion blender until smooth. Stir in the half-and half and lemon juice and chill until cold.