Warm Arugula Vichyssoise

Name: Warm Arugula Vichyssoise
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
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

Servings

Prep Time

10 minutes

Cook Time

30 minutes

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

This recipe originally appeared on Giada Entertains. Episode: Taste The World Party.
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.
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.