Warm Arugula Vichyssois
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 252
- Total Fat
- 18
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 11
- Sodium
- 307
- Total: 40 min
- Active: 15 min
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
Directions
- 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.