Arugula Vichyssoise

Name: Arugula Vichyssoise
Ingredients: 1 cup finely chopped white and pale green part of a leek, washed well (about 1-2 leeks); 2 tbsp olive oil; 1 clove garlic, chopped; 1 small baking potato, peeled, grated coarse, (about ¾ cup); 2 cups chicken broth; 1 tbsp fresh sage; 1/2 tbsp fresh rosemary sprigs; 1 tbsp fresh thyme sprigs; 2 cups packed arugula, washed well and spun dry; 3 tbsp half-and-half; Salt and pepper to taste; 1 slice French or Italian bread, cut into ½-inch cubes; 1 small plum tomato, seeded, diced (garnish)

by Nadine | Feb 27, 2023 | Soups, Spring

Have you grown weary of eating the same monotonous potato soup over and over again? Want to spice up your stockpile ingredients? Try some arugula vichyssoise; it’s delicious! If you have any extra potatoes in the cupboard, this soup is a fantastic way to utilize them, and it also has arugula, one of the most underappreciated greens.

Vichyssoise is traditionally made with leeks and potatoes. Leeks are a typical spring vegetable. An unsung hero of the season is arugula. Used in Italian cuisine both raw and cooked, many find arugula too spicy for their taste in their greens. This is where arugula enlivens this standard French cold soup and literally adds a left hook to your taste buds. Packed with a cacophony of local vegetables, this soup can use your farmer’s market favorites or herbs from your kitchen garden. Arugula is in the same family as cauliflower and broccoli thus making a cruciferous vegetable overflowing with vitamins, minerals, and antioxidants. Peppery like watercress and arugula is lovely raw in salads and on sandwiches as it is cooked by steaming or sautéing for an alternative in your greens rotation. However you eat it, arugula is a wonderful dietary choice for this time of year.

Furthermore, I think we can all agree that we may benefit from including more green foods in our daily meals. Why not have your daily serving of vegetables in the form of a rich and satisfying soup? This is a scenario in which everyone benefits.

It doesn’t matter whether you’re already sold on arugula or are still on the fence; this vichyssoise is worth a go either way. Here’s a simple recipe that will bring out the best in the staples you already have on hand. Not only that, but this soup will make you say “step aside potato soup; here comes the new kid on the block!”

The history of vichyssoise itself is unclear. Some claim that the French chef Louis Diat, who worked at the Ritz-Carlton in New York City in the early 20th century, was responsible for its creation. To recreate a cold soup he loved as a youngster in the French town of Vichy, Diat claimed to have invented the soup. But, by substituting cream for milk, he claimed to have made it more pleasant for American palates.

Vichyssoise with arugula is a tasty and light variation of the traditional soup. The arugula’s peppery flavor adds another level of richness to the dish. Since it’s usually served chilled, it’s the ideal dish for warmer weather or as an appetizer.

Health Benefits:

Rich in nutrients: Arugula, potatoes, and leeks are nutrient-dense foods that are high in vitamins, minerals, and antioxidants and are used to make arugula vichyssoise.
May aid digestion: Vichyssoise’s leeks are rich in fiber, which can help with regularity and healthy digestion.
May support heart health: Potassium, which is present in potatoes, can help control blood pressure and promote heart health. Moreover, nitrates, which have been demonstrated to enhance blood vessel function and lower inflammation, are abundant in arugula.
May promote weight loss: Arugula has a high fiber content despite having low calories, which might help you feel satiated and full without taking too many calories.
May support immune function: Arugula Vichyssoise has a variety of nutrients, including vitamins A, C, and K as well as antioxidants, which can maintain a strong immune system.

Ingredient Substitute:

Leeks: You can substitute shallots or green onions for leeks. Or, you can use chopped onions, but they will have a different flavor.
Olive oil: Any neutral-flavored oil like canola, vegetable, or sunflower oil can be used instead of olive oil.
Garlic: You can use garlic powder as a substitute for fresh garlic.
Baking potato: Substitute grated sweet potato, butternut squash, or carrots for the potato.
Chicken broth: vegetable broth, beef broth, or water with bouillon cubes can be a substitute

Fresh herbs: You can substitute dried herbs for fresh herbs. For every tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
Arugula: Substitute spinach, kale, or any other leafy greens.
Half-and-half: You can use heavy cream, milk, or plant-based milk like almond milk or coconut milk.
Bread cubes: Use any other bread cubes or croutons that you like.
Plum tomato: Substitute cherry tomatoes, diced Roma tomatoes, or any other fresh tomatoes.

Arugula Vichyssoise

Nadine Nelson

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Servings 2 persons

Ingredients

1 cup finely chopped white and pale green part of a leek, washed well (about 1-2 leeks)
2 tbsp olive oil
1 clove garlic, chopped
1 small baking potato, peeled, grated coarse, (about ¾ cup)
2 cups chicken broth
1 tbsp fresh sage
1/2 tbsp fresh rosemary sprigs
1 tbsp fresh thyme sprigs
2 cups packed arugula, washed well and spun dry
3 tbsp half-and-half
Salt and pepper to taste
1 slice French or Italian bread, cut into ½-inch cubes
1 small plum tomato, seeded, diced (garnish)

Instructions

In a small heavy saucepan cook leek with salt and pepper to taste in 1 tablespoon oil, stirring, until softened.
Add garlic, potato, and broth.
Simmer mixture, covered, for 8 to 10 minutes, or until potato is very soft.
Stir in fresh herbs and arugula, and allow the mixture to simmer 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, salt, and pepper to taste
Then chill the soup, stirring occasionally, for 10 minutes or until cold.
While the soup is chilling, in a 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.

Notes

Storage Instructions:

Before putting the soup in storage, let it cool to room temperature. This helps prevent bacterial growth.

Transfer the soup to an airtight container once it has cooled. You can also use a covered bowl or pot if you don’t have a container.

You can keep the container for up to 3–4 days in the refrigerator.

When you’re ready to serve the soup, give it a good stir to ensure the ingredients are well-mixed. You may need to add a splash of water or broth to adjust the consistency, as the soup may thicken in the refrigerator.