WARM ARUGULA VICHYSSOIS
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a medium Dutch oven over medium-high heat and add 2 tablespoons of the oil. Add the leeks and salt and cook, stirring often, until the leeks are very soft, about 5 minutes. Add the potatoes and stir to combine. Cook for an additional 2 minutes to let the flavors marry. Stir in the chicken broth and pepper flakes. Add the cheese rind and bring to a simmer. Reduce the heat to medium low to maintain a gentle simmer and cook until the potatoes are tender, about 20 minutes. Stir in the arugula and cook until wilted, about 1 minute. Remove from the heat and discard the cheese rind.
- Add the remaining 1/4 cup olive oil and the lemon juice. Using a handheld blender, puree until completely smooth. Ladle into bowls or cups and top evenly with the mascarpone.
ITALIAN VICHYSSOISE
Provided by Giada De Laurentiis
Time 2h17m
Yield 4 (1-cup servings)
Number Of Ingredients 13
Steps:
- For the soup: In a large saucepan or Dutch oven, heat the oil over medium heat. Add the shallots and season with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the potatoes, chicken broth, and arugula. Bring to a boil. Reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes. In batches, ladle the mixture into a blender or food processor and blend until smooth. Return the soup to the saucepan and whisk in the cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Let the soup cool to room temperature, about 30 minutes. Refrigerate for at least 1 hour until ready to serve. Before serving, adjust the seasoning with salt and pepper, to taste.
- For the croutons: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- In a small bowl, toss together the bread, oil, and salt until coated. Spread in a single layer on a small baking sheet. Bake until golden, 10 to 12 minutes. Cool for 10 minutes.
- To serve: Ladle the soup into small bowls. Garnish with croutons and cherry tomatoes.
ARUGULA AND POTATO SOUP
Provided by Florence Fabricant
Categories lunch, soups and stews, appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
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
CREAMY ARUGULA AND LETTUCE SOUP WITH GOAT CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Garnish: 2 1/2 ounces goat cheese, sliced
- In a medium pot warm the olive oil over medium heat. Add the shallots and cook until tender and starting to brown, about 4 minutes. Add the potatoes and the stock. Bring the stock to a simmer over high heat. Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 20 minutes. Add the arugula and lettuce to the pot and continue simmering, uncovered until the greens are tender, another 2 to 3 minutes. Using a slotted spoon, transfer the potatoes and greens to a blender. Pour in enough of the stock to cover the vegetables. Add the cream, salt, and pepper.
- *Blend the ingredients together until smooth. Be careful to blend slowly at first with a kitchen towel held tight to the top of the blender lid. Blending hot ingredients can cause the lid to blow off. Pour the blended soup back into the pot with the remaining stock. Stir to combine. Cover and keep warm.
- Pour the soup into 4 serving bowls. Top each soup with 1/2-ounce sliced goat cheese. Serve immediately.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
POTATO, APPLE AND ARUGULA SOUP
A delicious, hearty soup blending the flavours of potatoes and apples with lemon juice, wine, chicken stock, arugula and herbs and spices. I always use Granny Smith apples and I have often used a mix of potatoes and sweet potatoes. The original recipe specifies "waxy potatoes" but this didn't correspond with any of the potato varieties listed in the Zaar kitchen dictionary. Use a variety that you know works well in soups. I have also experimented with different herbs and spices. Vary herbs and spices to suit your preferences. Adapted from the English recipe book 'Potatoes and Vegetables' by Parragon Publishing.
Provided by bluemoon downunder
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Turn the oven on low and place the soup bowls and crusty rolls wrapped in foil in the oven to warm.
- Melt the butter in a sauté pan and add the diced potatoes and diced onion.
- Sauté for 5 minutes, stirring constantly.
- Add the lemon juice, chicken stock, wine, diced apples, ground allspice, nutmeg and chopped thyme.
- Bring the soup to the boil, then reduce the heat to a simmer, cover the pan, and cook for 15 minutes.
- If you wish to use arugula leaves for garnish, reserve what you require, add the rest of the arugula leaves and the sugar to the soup and cook for a further 10 minutes, or until the potatoes are cooked through.
- While the soup is simmering, cook the bacon under the grill or in a pan, until it is crisp; then cut it into small pieces (about 1/2 inch squares) with a pair of kitchen scissors, and set aside.
- Transfer half the soup to a blender or food processor, and process for 1 minute. This may have to be done in batches.
- Return the blended soup mixture to the pan and stir into the unblended soup.
- Season the soup to taste with salt and pepper.
- Ladle the soup into warm soup bowls and garnish with bacon pieces and either the reserved arugula leaves or chopped chives.
- Serve with warm crusty bread rolls.
Nutrition Facts : Calories 368, Fat 10, SaturatedFat 5.5, Cholesterol 25.1, Sodium 247.6, Carbohydrate 49.6, Fiber 5.8, Sugar 14.9, Protein 8
TUSCAN SAUSAGE AND POTATO SOUP
This outstanding soup will be popular with the whole family. Though it feels special, it's actually quick to make. I like serving it with fresh hot rolls. -Lisa Sinicki, Erie, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside., In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until potatoes are tender., Stir in the Swiss chard, cream, bacon and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until chard is tender.
Nutrition Facts : Calories 400 calories, Fat 29g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 1073mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
WHITE BEAN, POTATO, AND ARUGULA SOUP
Steps:
- For soup:
- Place Great Northern beans in large pot. Pour enough water over beans to cover by 4 inches. Let soak overnight. Drain beans and return to pot. Pour enough water over beans to cover by 4 inches. Add 2 bay leaves and bring to boil. Reduce heat to medium-low. Add 3 tablespoons olive oil and fresh rosemary sprigs and simmer uncovered until beans are barely tender, about 30 minutes.
- Heat 3 tablespoons olive oil in another large pot over medium heat. Add russet potato pieces and sauté until brown in spots, about 8 minutes. Add half of garlic and sauté until beginning to color, about 3 minutes. Add 6 cups chicken st0ock and boil until potato pieces are falling apart, about 10 minutes. Pour beans and cooking liquid into potato mixture. Bring to boil; reduce heat and simmer just until beans are tender, about 10 minutes. Season soup generously with salt and pepper. (Soup can be prepared up to 2 days ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing, thinning with additional chicken stock if necessary.)
- For parmesan oil:
- Blend 2/3 cup grated Parmesan cheese and 1/4 cup olive oil in processor until smooth. (Parmesan oil an be prepared 1 day ahead. Cover oil and refrigerate.)
- Stir 2 bunches arugula into soup. Heat remaining 2 tablespoons olive oil in heavy small skillet over medium heat. Add remaining chopped garlic and dried crushed red pepper; sauté until golden. Add to soup and simmer 5 minutes. Stir Parmesan oil into soup. Season soup to taste with salt and pepper.
People also searched
More about "italian arugula and potato soup food"
EASY ITALIAN POTATO SOUP RECIPE - AN ITALIAN …
From anitalianinmykitchen.com
5/5 (20)Calories 320 per servingCategory Lunch, Main Dish
- In a large pot add the oil and chopped carrot, celery and onion. Cook on medium heat until the onion is transparent about 3 minutes stirring often so the veggies don't burn.
- Add the potatoes, tomatoes, vegetable broth and spices, mix to combine. Bring to a boil then reduce heat. Cover the pot and simmer for about 20 minutes, uncover and cook for about 5-10 minutes, or until the potatoes are tender. Serve immediately topped with freshly chopped parsley and or freshly grated parmesan cheese. Enjoy!
TUSCAN POTATO, ARUGULA & CANNELLINI BEAN SOUP
From cuisineathome.com
ARUGULA POTATO SOUP RECIPE | EAT SMARTER USA
From eatsmarter.com
BEST POTATO ARUGULA SOUP RECIPE - HOW TO MAKE ARUGULA AND …
From food52.com
RACHEL RODDY’S RECIPE FOR ROCKET, LEEK AND POTATO SOUP | FOOD
From theguardian.com
ARUGULA POTATO SOUP RECIPE | CDKITCHEN.COM
From cdkitchen.com
WHITE BEAN, POTATO, AND ARUGULA SOUP RECIPE | BON APPéTIT
From bonappetit.com
35 EASTER RECIPES FOR AN ELEGANT CELEBRATION
From fromachefskitchen.com
COMFORTING ITALIAN WEDDING SOUP | JOVINA COOKS
From jovinacooksitalian.com
ITALIAN POTATO AND ARUGULA SOUP | ALSTEDE FARMS | NJ
From alstedefarms.com
ARUGULA SOUP WITH POTATO CROUTONS | CANADIAN LIVING
From canadianliving.com
POTATO AND ARUGULA SOUP WITH CHORIZO | CANADIAN LIVING
From canadianliving.com
RED BEAN, POTATO & ARUGULA SOUP RECIPE | EPICURIOUS
From epicurious.com
10 BEST ARUGULA SOUP RECIPES | YUMMLY
From yummly.com
ARUGULA AND POTATO SOUP RECIPE - LOS ANGELES TIMES
From latimes.com
EASY WEEKNIGHT HAM AND POTATO SOUP - TASTE AND TELL
From tasteandtellblog.com
TUSCAN POTATO, ARUGULA & CANNELLINI BEAN SOUP
From cuisineathome.com
ITALIAN CRISPY POTATO PIZZA RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love