Arugula Vichyssoise

Nadine Nelson

Servings 2 persons

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)

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.

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.

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.

Discard any soup that has been left at room temperature for more than two hours, as it may not be safe to eat.