Arugula Soup Related Story

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 3 large leeks, root ends trimmed off and light-green parts only or 5 cups leeks
• olive oil
• 8 cups low sodium vegetable broth
• 2 lbs yukon gold potatoes or 4 1/2 cups yukon gold potatoes or 4 1/2 cups red bliss potatoes, peeled and cut into 2-inch pieces
• kosher salt
• fresh ground black pepper
• 4 cups packed arugula leaves, washed, then coarsely chopped

Recipe

• 1 cut the leeks lengthwise, then crosswise into thin slices. place in a bowl of cool water and let sit for 15 minutes to dislodge any grit.
• 2 heat enough oil to coat the bottom of a large saucepan over medium heat. drain the leeks well, then add to the saucepan. cook, stirring occasionally, for about 10 minutes, until they have softened and become aromatic.
• 3 add the broth; increase the heat to medium-high and bring to a boil.
• 4 add the potatoes; after the broth returns almost to a boil, cook uncovered for 10 minutes. season with salt and pepper to taste. add the arugula and stir to combine; reduce the heat to medium-low and cook for 10 to 15 minutes.
• 5 at this point, the potatoes should be tender; if not, cook for an additional 10 minutes. taste and adjust the seasoning as necessary.
• 6 remove from the heat. use an immersion blender to partially or completely puree the soup in the saucepan. divide among individual bowls; serve hot.