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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
A simple, healthy potato-based pureed soup that makes the most of arugula's gorgeous flavor and color. Sort of like a cross between a watercress vichyssoise but with greens instead of leeks. —isadora
Ingredients
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1 quart
chicken broth
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2
medium-sized Yukon gold potatoes
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10 ounces
baby arugula
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1/8 teaspoon
ground white pepper
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2 tablespoons
creme fraiche or olive oil
Directions
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Pour the chicken broth into a large saucepan and bring it to a simmer. Peel and large dice the potatoes, add to broth and cook, covered, until they are very tender, 20 to 25 minutes.
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While the potatoes cook, wash and drain the arugula. Add it to the saucepan. Stir to combine and simmer until the arugula is completely wilted, 1 to 2 minutes.
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Puree with an immersion blender right in the saucepan, or in a food processor in one or two batches, transferring each batch to a clean saucepan or warm tureen. Stir in the pepper and swirl in the creme fraiche or olive oil.
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