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

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