Chicken Recipes

LEEK, POTATO AND ARUGULA SOUP

Arugula, with its distinctive, peppery taste, is wonderful in this deliciously filling soup. Serve it hot with Italian bread croutons.

INGREDIENTS
4 tablespoons butter
1 onion, chopped
3 leeks, chopped
2 potatoes, diced
3 3/4 cups light homemade or canned chicken stock
2 large handfuls arugula, coarsely chopped
2/3 cup heavy cream
salt and black pepper
garlic-flavored croutons, to serve

SERVES 4—6

1. Melt the butter in a large heavy-bottomed pan, add the onion, leeks and potatoes and stir until the vegetables are coated.

2. Cover and let the vegetables sweat for about 15 minutes. Pour in the stock, cover once again, then simmer the vegetables for 20 minutes, until tender.

3. Press the soup through a sieve or food mill and return to the rinsed-out pan. (When pureeing the soup, don’t use a blender or food processor, as these will give the soup a gluey texture.) Add the chopped arugula and cook gently for 5 minutes.

4. Stir in the cream, then season to taste and reheat gently. Ladle the soup into warm soup bowls and serve with the garlicflavored croutons.