Ingredients
Soup:
- 3 tablespoons extra-virgin olive oil
- 2 large or 4 small shallots, thinly sliced
- 3/4 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 cloves garlic, minced
- 1 1/2 pounds (about 2 medium) russet potatoes, peeled and cut into 3/4-inch pieces
- 3 cups low-sodium chicken broth
- 1 cup arugula
- 1/2 cup mascarpone, at room temperature
Croutons:
- 2 (1/2-inch thick) slices sourdough or multi-grain bread, cut into 1/2-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 8 cherry or grape tomatoes, quartered
Directions
For the soup: In a large saucepan or Dutch oven, heat the oil over medium heat. Add the shallots and season with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the potatoes, chicken broth, and arugula. Bring to a boil. Reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes. In batches, ladle the mixture into a blender or food processor and blend until smooth. Return the soup to the saucepan and whisk in the cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Let the soup cool to room temperature, about 30 minutes. Refrigerate for at least 1 hour until ready to serve. Before serving, adjust the seasoning with salt and pepper, to taste.
For the croutons: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
In a small bowl, toss together the bread, oil, and salt until coated. Spread in a single layer on a small baking sheet. Bake until golden, 10 to 12 minutes. Cool for 10 minutes.
To serve: Ladle the soup into small bowls. Garnish with croutons and cherry tomatoes
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Read all 9 reviews
By vsowick
on October 23, 2012
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This recipe taste like the one my Mom used to make. I know what I am going to eat this week. It's a keeper! Just make sure you serve it cold. I also add chives right before I eat it.
By MGG04
Overland Park, KS
on November 14, 2011
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Made this soup for a dinner party and it was a huge hit. I substituted arugula with spinach and mascarpone cheese with heavy cream. The soup had great flavor and was very silky.
By Thatmommylady
Ft. Worth, TX
on October 29, 2011
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My husband and I were starving by the time I started making this the first time, and so we were impatient and did not eat the soup cold, just at room temperature. I bought a loaf of "take and bake" French bread intending on making croutons with it. Again, we were impatient and ate the baked loaf hot rather than waiting for the croutons. The first time I made this, we determined that we preferred the soup without the tomatoes. Tonight, I garnished the soup with bacon that I cooked until crunchy to add texture.
The flavors are clean. The texture smooth. Perfect as an appetizer or with hot panini.
Read all 9 reviews