Warm Arugula Vichyssoise Soup – A Classic Potato Soup With a flavorful Twist
Warm Arugula Vichyssoise – the base Vichyssoise is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. This is simple to prepare and makes a good potato soup with the addition of arugula. As for serving it at a dinner party… Well, let’s say your guests will be impressed and will definitely appreciate you not serving another of those plain boring old salads.
Vichyssoise is a classic French soup that was created in the early 20th century. It’s made from simple ingredients like potatoes, cream, leeks, and onions, and it’s traditionally served cold. This recipe takes the original Vichyssoise and warms it up with the addition of arugula and red pepper flakes, giving you a delicious warm Vichyssoise that will leave your taste buds satisfied without making you feel weighed down.
Vichyssoise is a French soup made with leeks, onions, potatoes, cream and chicken stock. It’s best served chilled. The modern version was created in 1917 by French chef Louis Diat at the Ritz-Carlton in New York City. Diat’s recipe called for leek, onions, potatoes and butter to be boiled until soft then puréed.
Arugula Vichyssoise is a great winter soup that is sure to warm you up on the coldest day. It’s also perfect for Thanksgiving because it’s naturally gluten free and vegan. This recipe can be made ahead of time and reheated before serving, which makes it ideal for hosting large groups. In order to ensure that this dish remains vegetarian or vegan, make sure your chicken stock does not contain any meat ingredients. You may use vegetable stock instead.
Serve this with some crusty French Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.
PrintWarm Arugula Vichyssoise
Warm Arugula Vichyssoise – the base Vichyssoise is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock.
- Prep Time: :15
- Cook Time: :25
- Total Time: :40
- Yield: 4 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
Ingredients
- 1/4 cup plus 2 tablespoons olive oil
- 2 leeks, green parts discarded, white parts washed and chopped
- 1/2 teaspoon kosher salt
- 4 Yukon gold potatoes (about 1 pound), peeled and diced
- 4 cups low-sodium chicken broth
- 1/4 teaspoon red pepper flakes
- One 4-inch Parmesan cheese rind
- One 5-ounce container baby arugula (about 6 cups)
- 2 teaspoons fresh lemon juice
- 3 tablespoons mascarpone cheese
Instructions
- 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.
Nutrition
- Serving Size: 4