Italian Arugula And Potato Soup Food

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ARUGULA AND POTATO SOUP



Arugula and Potato Soup image

Provided by Florence Fabricant

Categories     lunch, soups and stews, appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
2 medium onions, sliced
2 leeks, trimmed, halved lengthwise, washed well and sliced
1 garlic clove, sliced
1/4 teaspoon salt, plus more to taste
1 1/2 pounds boiling potatoes (about 4 medium), peeled, quartered lengthwise and sliced
2 1/2 cups chicken broth
1/8 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/3 cup heavy cream or milk
2 bunches coarsely chopped arugula leaves (about 2 1/2 cups)
Freshly ground black pepper

Steps:

  • Melt two tablespoons of the butter in a heavy saucepan over medium low heat. Add the onions, leeks, garlic and salt, tossing to coat. Cover and cook slowly, tossing occasionally, until the vegetables have softened, about 20 minutes.
  • Add the potatoes, broth, ginger and nutmeg, stirring to combine. Raise the heat and bring the mixture to a boil, skimming off all the froth from the surface. Simmer, partly covered, until the potatoes are tender, 30 to 40 minutes.
  • Remove half the solids with a slotted spoon and puree until smooth in a food processor or a blender. Return the puree to the soup and add the cream or milk. Bring to a boil, then thin the soup if desired with additional broth. (The soup can be prepared in advance to this point, then returned to a boil at serving time.)
  • Scatter the chopped arugula over the surface and cover the pan. Cook until the arugula has wilted, about two minutes. Stir, add salt and pepper to taste, making sure to season the soup carefully. Swirl in the remaining tablespoon of butter and serve immediately.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 262 milligrams, Sugar 6 grams, TransFat 0 grams

ITALIAN ARUGULA AND POTATO SOUP



Italian Arugula and Potato Soup image

We love a good soup and this is a filling and delicious soup that I make sometimes.

Provided by Nancy Allen

Categories     Vegetable Soup

Time 50m

Number Of Ingredients 9

2 lb new potatoes
3 3/4 c well-flavored vegetable stock
1 medium carrot
4 oz arugula
1/2 tsp cayenne pepper
1/2 loaf stale ciabatta bread, torn into chumks
4 clove garlic, thinly sliced
4 Tbsp olive oil
salt and freshly ground black pepper

Steps:

  • 1. Dice the potatoes. Place them in a saucepan with the stock and alittle salt and bring to a boil. Simmer for 10 minutes.
  • 2. Finely dice the carrot and add to the potatoes and stock. Tear the arugula leaves and drop into the pan.Simmer for 15 minutes longer until the vegetables are tender.
  • 3. Add the cayenne pepper, salt and black pepper to taste, and the chunks of bread. Remove the pan from the heat, cover and leave to stand about 10 minutes.
  • 4. Meanwhile,saute the garlic in olive oil until golden brown. Pour the soup into bowls and add alittle of the garlic to each bowl. Serve at immediately.

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