Italian Arugula And Potato Soup Recipes

ARUGULA AND POTATO SOUP

Steps:

• Melt two tablespoons of the butter in a heavy saucepan over medium low heat. Add the onions, leeks, garlic and salt, tossing to coat. Cover and cook slowly, tossing occasionally, until the vegetables have softened, about 20 minutes.
• Add the potatoes, broth, ginger and nutmeg, stirring to combine. Raise the heat and bring the mixture to a boil, skimming off all the froth from the surface. Simmer, partly covered, until the potatoes are tender, 30 to 40 minutes.
• Remove half the solids with a slotted spoon and puree until smooth in a food processor or a blender. Return the puree to the soup and add the cream or milk. Bring to a boil, then thin the soup if desired with additional broth. (The soup can be prepared in advance to this point, then returned to a boil at serving time.)
• Scatter the chopped arugula over the surface and cover the pan. Cook until the arugula has wilted, about two minutes. Stir, add salt and pepper to taste, making sure to season the soup carefully. Swirl in the remaining tablespoon of butter and serve immediately.

ITALIAN ARUGULA AND POTATO SOUP

Steps:

• 1. Dice the potatoes. Place them in a saucepan with the stock and alittle salt and bring to a boil. Simmer for 10 minutes.
• 2. Finely dice the carrot and add to the potatoes and stock. Tear the arugula leaves and drop into the pan.Simmer for 15 minutes longer until the vegetables are tender.
• 3. Add the cayenne pepper, salt and black pepper to taste, and the chunks of bread. Remove the pan from the heat, cover and leave to stand about 10 minutes.
• 4. Meanwhile,saute the garlic in olive oil until golden brown. Pour the soup into bowls and add alittle of the garlic to each bowl. Serve at immediately.

POTATO, APPLE AND ARUGULA SOUP

Steps:

• Turn the oven on low and place the soup bowls and crusty rolls wrapped in foil in the oven to warm.
• Melt the butter in a sauté pan and add the diced potatoes and diced onion.
• Sauté for 5 minutes, stirring constantly.
• Add the lemon juice, chicken stock, wine, diced apples, ground allspice, nutmeg and chopped thyme.
• Bring the soup to the boil, then reduce the heat to a simmer, cover the pan, and cook for 15 minutes.
• If you wish to use arugula leaves for garnish, reserve what you require, add the rest of the arugula leaves and the sugar to the soup and cook for a further 10 minutes, or until the potatoes are cooked through.
• While the soup is simmering, cook the bacon under the grill or in a pan, until it is crisp; then cut it into small pieces (about 1/2 inch squares) with a pair of kitchen scissors, and set aside.
• Transfer half the soup to a blender or food processor, and process for 1 minute. This may have to be done in batches.
• Return the blended soup mixture to the pan and stir into the unblended soup.
• Season the soup to taste with salt and pepper.
• Ladle the soup into warm soup bowls and garnish with bacon pieces and either the reserved arugula leaves or chopped chives.
• Serve with warm crusty bread rolls.