Ingredients
- 3 tablespoons olive oil
- 1 leek, cleaned 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
Recipe Description
Vichyssoise (pronounced vi-shē-swäz) is a French chilled soup made with potatoes and leek and serve chilled. This is a twist on a classic.
I love soup. I can eat it all year round, but there are times when I crave it but it’s just too hot to eat it, so the next best thing is chilled soup.
I had a lot of leftover arugula from making salads which gets to be a bit old. I mean how many salads can one eat in a week? So I was in the mood for soup, as I always am, and thinking it’s just too hot, so why don’t I make a chilled soup. I was looking through my soup recipes for inspiration and when I saw my zucchini and sweet potato soup. I thought, well that can be serve chilled, but why don’t I swap the zucchini for the arugula, which would add a lovely fresh peppery bite.
