Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Arugula Vichyssoise Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3/4 Cup(s) Finely chopped white and
pale green part washed
well about
of leek 1 leek
2 Tablespoon(s) Olive oil
1 Garlic clove, chopped
1 Russet, baking potato
peeled grated
coarse about 3/4
cup and reserved
in water to cover
2 Cup(s) Low-salt chicken broth
2 Cup(s) Packed arugula, washed well
and
spun dry
3 Tablespoon(s) Half-and-half or heavy cream
1 Homemade-type white bread
cut into 1/2-inch
cubes
1 Plum tomato, seeded and
diced
for garnish
Directions:
In a small heavy saucepan cook the leek with salt and pepper to taste
in 1 tablespoon of the oil over moderate heat, stirring, until it is
softened, add the garlic, the potato, drained, and the broth, and
simmer the mixture, covered, for 8 to 10 minutes, or until the potato
is very soft. Stir in the arugula, simmer the mixture, covered, for 1
minute, and in a blender puree it in batches for 2 minutes, or until
it is completely smooth. Transfer the puree to a metal bowl set in a
larger bowl of ice and cold water, stir in the half-and half, and
chill the soup, stirring occasionally, for 10 minutes, or until it is
cold. While the soup is chilling, in small heavy skillet cook the
bread cubes in the remaining 1 tablespoon over moderate heat,
stirring, until they are browned, transfer the croutons to paper
towels, and season them with salt. Divide the soup between 2 bowls and
top it with the croutons and the tomato. Makes about 2 1/2 cups,
serving 2. Gourmet June 1993 Converted by MC_Buster. Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 938
Calories From Fat: 397
Total Fat: 45.1g
Cholesterol: 61.7mg
Sodium: 62.1mg
Potassium: 1151.8mg
Carbohydrates: 118.3g
Fiber: 8.2g
Sugar: 6g
Protein: 16.3g


Scale this recipe to Servings [?]