Arugula Potato Leek Soup
The Washington Post, May 1, 2009
3 large leeks, chopped (about 5 c)
8 c stock
2 lb yukon gold potatoes, peeled and cut into 2" chunks
salt and pepper
4 c arugula leaves, coarsely chopped
When you prep your ingredients, be thinking about what kind of soup you like to eat. I generally enjoy my soups pureed, when appropriate. So, I don't worry too much about making bite-sized pieces or anything, since it's just going to get ground up anyway. Just make sure your pieces are equally-sized so that the cooking time required is the same for everything in the soup.
Heat oil in a stockpot. Add leeks and cook about 10 minutes, until softened. Add stock. Increase heat and bring to a boil. Add potatoes. Return soup to a boil and then cook, uncovered, for 10 minutes. Season with salt and pepper. Add arugula and stir to combine. Reduce heat to medium-low and cook 10-15 minutes. Test potatoes to ensure that they are tender; if not, cook another 5-10 minutes until ready.
Once everything is cooked, then puree the soup (if following that step). I used an immersion blender. But, here's a tip -- the immersion blender is fabulous, but pureeing arugula using one is a bit like cutting wet grass with a weed-whacker -- you can get strips of the stuff caught all over the rotor, causing you to spend a good 15 minutes or so picking it off when you clean the immersion blender. It might be easier in a blender-blender, just to be able to avoid that step.
Top with parmesan cheese before serving.
Delicious potato soup, amped up with spicy arugula.
Farm box ingredients used: potatoes, arugula