Best 3 Arugula Vichyssoise Recipes

**Discover a Symphony of Flavors: Arugula Vichyssoise and Its Culinary Companions**

Indulge in a culinary journey with arugula vichyssoise, a classic French soup elevated with the vibrant taste of arugula and a medley of delectable accompaniments. This creamy and velvety soup, originating from the city of Vichy, France, is traditionally made with leeks, potatoes, and cream. Our recipe adds a refreshing twist with the addition of arugula, known for its peppery and slightly bitter notes.

Complementing the arugula vichyssoise are three enticing recipes that take your taste buds on an exciting adventure. Prepare crispy prosciutto chips, adding a savory and crunchy element to the soup. For a touch of tangy sweetness, try the arugula and orange salad, a refreshing combination of peppery arugula, sweet oranges, and a hint of acidity from the dressing. And to satisfy your sweet cravings, indulge in the chocolate mousse, a rich and decadent dessert that provides a perfect ending to your meal.

Each recipe is carefully crafted to provide a harmonious balance of flavors and textures, ensuring a memorable dining experience. Whether you're hosting a dinner party or simply seeking a delightful meal, this collection of recipes will tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

CLASSIC VICHYSSOISE

Classic Vichyssoise image

Very simple recipe that tastes great. What could be better? Serve cold or warm.

Provided by 2doulas

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter
3 leeks, bulb only, sliced into rings
1 onion, sliced
5 potatoes, peeled and thinly sliced
salt and pepper to taste
¼ teaspoon dried thyme
½ teaspoon dried marjoram
1 bay leaf
5 cups chicken broth
¼ cup heavy whipping cream

Steps:

In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
Puree soup in blender or food processor and cool.
Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 59.1 g, Cholesterol 28 mg, Fat 8.9 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 56.6 mg, Sugar 5.9 g

ITALIAN VICHYSSOISE

Italian Vichyssoise image

Provided by Giada De Laurentiis

Time 2h17m

Yield 4 (1-cup servings)

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil
2 large or 4 small shallots, thinly sliced
3/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
2 cloves garlic, minced
1 1/2 pounds (about 2 medium) russet potatoes, peeled and cut into 3/4-inch pieces
3 cups low-sodium chicken broth
1 cup arugula
1/2 cup mascarpone, at room temperature
2 (1/2-inch thick) slices sourdough or multi-grain bread, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
8 cherry or grape tomatoes, quartered

Steps:

For the soup: In a large saucepan or Dutch oven, heat the oil over medium heat. Add the shallots and season with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the potatoes, chicken broth, and arugula. Bring to a boil. Reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes. In batches, ladle the mixture into a blender or food processor and blend until smooth. Return the soup to the saucepan and whisk in the cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Let the soup cool to room temperature, about 30 minutes. Refrigerate for at least 1 hour until ready to serve. Before serving, adjust the seasoning with salt and pepper, to taste.
For the croutons: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
In a small bowl, toss together the bread, oil, and salt until coated. Spread in a single layer on a small baking sheet. Bake until golden, 10 to 12 minutes. Cool for 10 minutes.
To serve: Ladle the soup into small bowls. Garnish with croutons and cherry tomatoes.

ARUGULA VICHYSSOISE

Arugula Vichyssoise image

Categories Soup/Stew Blender Potato Quick & Easy Leek Arugula Chill Simmer Gourmet

Yield Makes about 2 1/2 cups, serving 2

Number Of Ingredients 9

Ingredients

3/4 cup finely chopped white and pale green part of leek, washed well (about 1 leek)
2 tablespoons olive oil
1 garlic clove, chopped
1 small russet (baking) potato, peeled, grated coarse (about 3/4 cup), and reserved in water to cover
2 cups low-salt chicken broth
2 cups packed arugula, washed well and spun dry
3 tablespoons half-and-half or heavy cream
1 slice of homemade-type white bread, cut into 1/2-inch cubes
1 small plum tomato, seeded and diced, for garnish

Steps:

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 purée it in batches for 2 minutes, or until it is completely smooth. Transfer the purée 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.

Tips:

Use fresh, high-quality ingredients for the best flavor.
If you don't have time to make your own vegetable broth, you can use a good-quality store-bought broth.
Be sure to cook the leeks and shallots until they are very soft before adding the potatoes.
Season the soup to taste with salt, pepper, and nutmeg.
Garnish the soup with chopped chives, parsley, or arugula before serving.

Conclusion:

Arugula vichyssoise is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover vegetables. The soup is creamy and flavorful, with a slightly peppery taste from the arugula. It is sure to be a hit with your family and friends.