| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
June 1993 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Finely chopped white and pale green part; washed well (about |
|
|
; of leek, 1 leek) |
| 2 |
tb |
Olive oil |
| 1 |
|
Garlic clove; chopped |
| 1 |
sm |
Russet; (baking) potato, |
|
|
; peeled, grated |
|
|
; coarse (about 3/4 |
|
|
; cup), and reserved |
|
|
; in water to cover |
| 2 |
c |
Low-salt chicken broth |
| 2 |
c |
Packed arugula; washed well and |
|
|
; spun dry |
| 3 |
tb |
Half-and-half or heavy cream |
| 1 |
sl |
Homemade-type white bread; cut into 1/2-inch |
|
|
; cubes |
| 1 |
sm |
Plum tomato; seeded and diced, |
|
|
; for garnish |
INSTRUCTIONS
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
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