Vichyssoise with arugula

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 252, total fat 18 G., saturated fats 4 G., proteins 7 G., carbohydrates 17 G., fiber 2 G., cholesterol 11 mg, sodium 307 mg, sugar 2 G.

A healthier and lighter take on the classic potato and leek vichyssoise, this soup features vibrant arugula and skips the heavy cream. The soup is velvety and smooth, but if you're craving a little extra cream, Giada de Laurentiis suggests adding a dollop of mascarpone when serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 tbsp. + 2 tbsp. l. olive oil
2 leeks, green parts removed, white parts washed and finely chopped
0.5 tsp coarse salt
4 potatoes (about 450 g), peeled and diced
4 cups lightly salted chicken broth
1/4 tsp red pepper flakes
1 parmesan rind (10 cm)
150 g of arugula
2 tsp freshly squeezed lemon juice
3 tbsp. l. mascarpone cheese

Ingredient Substitution Suggestions

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Recipes with similar ingredients: arugula, leeks, potato, Parmesan cheese, mascarpone cheese, lemon juice

Cooking the dish according to the recipe:

Heat a medium Dutch oven over medium-high heat and add 2 tablespoons of oil. Add the leeks, season with salt, and cook, stirring frequently, until the leeks are very soft, about 5 minutes. Add the potatoes and stir. Cook for another 2 minutes to combine the flavors. Add the chicken broth and red pepper flakes. Add the Parmesan rind and bring to a simmer.
Reduce heat to medium-low to maintain a gentle simmer and cook until the potatoes are tender, about 20 minutes. Add the arugula and cook until wilted, about 1 minute. Remove from heat and discard the cheese rind.

Add the remaining 1/4 cup olive oil and lemon juice. Using an immersion blender, blend the soup until smooth. Ladle the soup into bowls and top with mascarpone.

Categories:

recipe / Calorie content of prepared meals / Quick main courses / Blender / Summer dishes / Soups / Creamy soups / Cream soups / French cuisine / Giada De Laurentiis