No rants this time, hoooraaaaayyyy!
Actually I have to make this a quick post because it’s way too nice outside and I want to go out and play.
Not cool, I know, but I have to take advantage of things while it’s still warm out.
Get my sunshine on.
Don’t worry though, very soon there will be snow up to my ass outside and I’ll be front and center with you again, giving you prolonged episodes of my undivided attention.
Lately however, this weather just can’t decide what it wants to do which means I can’t decide if it’s time for soup or not.
Fall is the season of soups right?
Then why is it 80 degs out?
I know, I know… Climate Change.
So ok, you give me an 80 deg Fall, I’ll give you Arugula Vichyssoise.
What I Used
2 cups diced Leeks. 2 Russet Potatoes. 4 cups Chicken Stock. 2 cups roughly chopped Arugula. ¼ cup diced Cilantro. Olive Oil. Salt. Pepper.
What I Did
Peel & cut the potatoes into 1″ cubes.
Dice 2 cups of leeks (white and tender green parts only).
Melt 2 tbsp olive oil in a med/large pot.
Add in the leeks.
Saute until they begin to turn translucent.
Then add in the potatoes and 4 cups chicken stock.
Cook until med-high heat until potatoes can be easily pierced with a fork.
About 15 mins.
Season with salt & pepper.
Remove the vegetables, reserving ¾ cup of the cooking liquid.
Place the reserved liquid in the fridge to cool.
Meanwhile, add the drained vegetables into a blender, pouring in the remaining cooking liquid.
Process until pureed.
Reduce thickness by adding in water, as needed.
Pass the soup through a fine-mesh strainer.
Cover and refrigerate for at least 2 hrs.
Before serving, roughly chop the arugula.
Add it to a blender, along with the reserved cooking liquid and 1/3 cup of the potato-leek soup.
Blend until pureed.
Season with salt and pepper.
To serve, ladle the soup into a bowl.
Spoon the arugula puree into the center.
I used a toothpick to make random patterns – this isn’t at all mandatory.
Garnish with a small handful of diced cilantro.