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Warm Arugula Vichyssoise

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Warm Arugula Vichyssoise

Servings

6

Prep Time

10 minutes

Cook Time

30 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Warm Arugula Vichyssoise

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil
  • 2 leeks (green parts discarded, white parts washed and chopped)
  • 1/2 teaspoon kosher salt
  • 4 Yukon gold potatoes (about 1 pound, peeled and diced)
  • 4 cups low-sodium chicken broth
  • 1/4 teaspoon red pepper flakes
  • One 4-inch Parmesan cheese rind
  • One 5-ounce container baby arugula (about 6 cups)
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons mascarpone cheese

Instructions

  1. This recipe originally appeared on Giada Entertains. Episode: Taste The World Party.
  2. Heat a medium Dutch oven over medium-high heat and add 2 tablespoons of the oil. Add the leeks and salt and cook, stirring often, until the leeks are very soft, about 5 minutes. Add the potatoes and stir to combine. Cook for an additional 2 minutes to let the flavors marry. Stir in the chicken broth and pepper flakes. Add the cheese rind and bring to a simmer. Reduce the heat to medium low to maintain a gentle simmer and cook until the potatoes are tender, about 20 minutes. Stir in the arugula and cook until wilted, about 1 minute. Remove from the heat and discard the cheese rind.
  3. Add the remaining 1/4 cup olive oil and the lemon juice. Using a handheld blender, puree until completely smooth. Ladle into bowls or cups and top evenly with the mascarpone.
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Vegetarian

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