Arugula Vichyssoise

We have been very lucky with the fall and early winter season here in southern Michigan, with many sunny and warm days, but the cold and grey ones are creeping in. Once it’s cold enough for snow we’ll be out and about greeting the snowflakes and testing new winter gear to lift the spirits. Until then: holiday decorations and fresh-colored soup!

And for soup, Vichyssoise with arugula is a truly easy recipe. The basic Vichyssoise has just a few, cheap ingredients, can be prepared in advance, and keeps in the fridge for a few days. I like to cook it throughout the year, as potatoes and leeks are available all the time. When it’s cold outside, I serve the soup hot and call it potato-leek soup 😉
Traditionally, Vichyssoise contains cream or milk, but as Allerlicious is cooking allergen-free, we leave out the dairy to arrive at a lighter soup. As a special twist, I added arugula this time for its peppery taste and some extra vitamins and minerals (and because the bag was slowly wilting in the fridge with no salad in sight on our weekly menu to use it up).
Ilian was given free rein of the salad spinner, and I’ve rarely had drier lettuce. Cutting the leeks with a butter knife didn’t quite work, but he made a valiant effort. Thanks for helping, little love!

Arugula Vichyssoise


Ingredients

  • 2 lb potatoes
  • 2 medium to large leeks, greens trimmed off sparingly
  • 2 cups arugula
  • 1 lime, zested and juiced
  • water
  • optional: salt to taste [This dish can be made completely salt-free/low-sodium.]

Directions

  1. Clean the leeks and cut into thin rounds.
  2. Cut potatoes into small cubes.
  3. Place potatoes and leeks with lime zest in large pot, add water to almost cover.
  4. Bring to a boil. Reduce heat to medium-low and cook for 20 minutes or until potatoes are soft.
  5. Add arugula and 2 TBsp lime juice. The arugula will wilt very quickly.
  6. Let cool until only warm to the touch. Puree with immersion blender.
  7. Adjust taste with lime juice and salt.
  8. Chill and serve!

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