Arugula Potato Leek Soup

The weather has turned colder in central Texas. Colder, and rainier. People across town are pulling out their woolen socks, testing their heaters, and making soups. I'm one of them. For this entry, I wanted to share a delicious and filling soup I had made featuring some of the arugula we've been getting from our Johnson's Backyard Garden CSA boxes.

Arugula Potato Leek Soup

The Washington Post, May 1, 2009

3 large leeks, chopped (about 5 c)

olive oil

8 c stock

2 lb yukon gold potatoes, peeled and cut into 2" chunks

salt and pepper

4 c arugula leaves, coarsely chopped

Parmesan cheese

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.

Comments

Vegetable Quinoa Bake

Vegetable Quinoa Bake The Global Vegetarian 1 T canola oil 1 yellow onion, chopped 8-10 button mushrooms, sliced 1 green bell pepper (or red), seeded and diced 1 jalapeno , seeded and minced 1 zucchini, diced 2 cloves garlic, minced 3 c water 1 1/2 c quinoa, rinsed and drained 2 c butternut squash, peeled and diced 1 c carrot, peeled and diced 1 c kale, spinch or escarole, chopped 1 1/2 T parsley, dried 1/2 tsp salt 1/2 tsp pepper Preheat oven to 400. In large saucepan, heat oil. Add onion, mushroom, pepper, jalapeno zucchini and garlic and saute 5-7 minutes. Stir in water, quinoa, squash, carrots, kale and seasonings and bring to a boil. Transfer mixture to a 9x13" casserole dish and cover. Bake 30-40 minutes, until all liquid is absorbed. Remove from oven. Fluff with fork. Let stand 5 minutes before serving. Summary thoughts: I found this dish to be overall a bit bland at first. In the future, I m...

Curried Chicken Soup

I made this soup so often in the 1990s, but frankly had forgotten about it. Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Tortellini with Gorgonzola Cream Sauce

I've been making this dish for guests for years. This is, sadly, part two of the dinner-with-no-photographs. I'm sure I'll be making this again soon, at which point I'll update this post with pics. Tortellini with Gorgonzola Cream Sauce The Silver Palate Cookbook 1 1.2 c dry white vermouth 2 1/4 c heavy cream pepper pinch freshly ground nutmeg 2 T salt 1 1/2 lb tortellini 1/2 lb Gorgonzola cheese, crumbled (do not skimp on quality) 1 1/2 T Parmesan, grated Bring vermouth to a boil in a small heavy saucepan and reduce by half. Add heavy cream. Bring to a boil and lower heat to a simmer. Season to taste with pepper and nutmeg. Simmer, uncovered, for 15 minutes, or until reduced by one-third. Bring a pot of water to a boil and cook tortellini until tender. Drain pasta and return to warm pot. Remove cream sauce from the heat. Stir in the cheeses. Pour sauce over the tortellini. Set over medium heat and cook gently, stirring constantly, for 5-8 minutes, o...

Donut Army

Search This Blog