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.