Warm Arugula Vichyssoise
Your daily greens disguised as potato soup!
Equipment
- blender
Ingredients
- 4 tbsp extra-virgin olive oil divided
- 2 large leeks white and light-green parts only, thinly sliced
- 4 cloves garlic roughly chopped
- 1½ tsp pink salt
- 1 lb Hannah sweet potatoes peeled and diced
- 4 cups chicken stock
- ¼ tsp crushed hot pepper flakes optional
- 142 g bag baby arugula
- 1 tsp lemon zest
- 2 tbsp freshly squeezed lemon juice
- 4 soft-boiled eggs for garnish (optional)
- Maldon flake salt for sprinkling
Instructions
- Heat 2 tbsp of the oil in large saucepan over medium-high heat. Add leeks, garlic and salt and sauté for 5 minutes, until leeks are soft but not brown.
- Add sweet potatoes, stock and crushed hot pepper flakes (if using). Stir, then bring to a boil. Cover, reduce heat and simmer gently for 20 minutes, until potatoes are very tender. Turn off heat and add arugula. Stir for 1 minute, until wilted.
- Add remaining 2 tbsp oil, lemon zest and juice. Carefully transfer soup to a blender and blend until smooth. (Alternatively, use an immersion blender, but it won’t be as smooth.)
- Ladle into bowls and top with soft-boiled eggs, if desired, and flake salt.