Soups

Arugula Vichyssoise

1

Based on a classic French recipe that can be served hot or cold.

4
3 tablespoons olive oil
1 leek, clean and chopped
1 garlic clove, grated or finely chopped
5 ounces packed arugula
2 medium gold potatoes, peeled and cut into small chunks
1 bay leaf
1 tablespoon fresh rosemary, chopped
4 cups vegetable stock, plus more if need to thin the soup
Salt and pepper to taste
In a large saucepan, heat the olive oil over medium heat. Add the leek and a pinch of salt and pepper, sauté for about 3 minutes stirring occasionally. Add the garlic and cook for 1 minute being careful not...
See the full directions on my site
Nutritions

Calories
129

Sodium
1158mg
48% DV

Fat
16g
25% DV

Protein
3g
6% DV

Carbs
8g
2% DV

Fiber
3g
13% DV

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