Italian Arugula And Potato Soup Recipes

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ITALIAN ARUGULA AND POTATO SOUP



Italian Arugula and Potato Soup image

We love a good soup and this is a filling and delicious soup that I make sometimes.

Provided by Nancy Allen

Categories     Vegetable Soup

Time 50m

Number Of Ingredients 9

2 lb new potatoes
3 3/4 c well-flavored vegetable stock
1 medium carrot
4 oz arugula
1/2 tsp cayenne pepper
1/2 loaf stale ciabatta bread, torn into chumks
4 clove garlic, thinly sliced
4 Tbsp olive oil
salt and freshly ground black pepper

Steps:

  • 1. Dice the potatoes. Place them in a saucepan with the stock and alittle salt and bring to a boil. Simmer for 10 minutes.
  • 2. Finely dice the carrot and add to the potatoes and stock. Tear the arugula leaves and drop into the pan.Simmer for 15 minutes longer until the vegetables are tender.
  • 3. Add the cayenne pepper, salt and black pepper to taste, and the chunks of bread. Remove the pan from the heat, cover and leave to stand about 10 minutes.
  • 4. Meanwhile,saute the garlic in olive oil until golden brown. Pour the soup into bowls and add alittle of the garlic to each bowl. Serve at immediately.

ITALIAN VICHYSSOISE



Italian Vichyssoise image

Provided by Giada De Laurentiis

Time 2h17m

Yield 4 (1-cup servings)

Number Of Ingredients 13

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 AND POTATO SOUP



Arugula and Potato Soup image

Provided by Florence Fabricant

Categories     lunch, soups and stews, appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
2 medium onions, sliced
2 leeks, trimmed, halved lengthwise, washed well and sliced
1 garlic clove, sliced
1/4 teaspoon salt, plus more to taste
1 1/2 pounds boiling potatoes (about 4 medium), peeled, quartered lengthwise and sliced
2 1/2 cups chicken broth
1/8 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/3 cup heavy cream or milk
2 bunches coarsely chopped arugula leaves (about 2 1/2 cups)
Freshly ground black pepper

Steps:

  • Melt two tablespoons of the butter in a heavy saucepan over medium low heat. Add the onions, leeks, garlic and salt, tossing to coat. Cover and cook slowly, tossing occasionally, until the vegetables have softened, about 20 minutes.
  • Add the potatoes, broth, ginger and nutmeg, stirring to combine. Raise the heat and bring the mixture to a boil, skimming off all the froth from the surface. Simmer, partly covered, until the potatoes are tender, 30 to 40 minutes.
  • Remove half the solids with a slotted spoon and puree until smooth in a food processor or a blender. Return the puree to the soup and add the cream or milk. Bring to a boil, then thin the soup if desired with additional broth. (The soup can be prepared in advance to this point, then returned to a boil at serving time.)
  • Scatter the chopped arugula over the surface and cover the pan. Cook until the arugula has wilted, about two minutes. Stir, add salt and pepper to taste, making sure to season the soup carefully. Swirl in the remaining tablespoon of butter and serve immediately.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 262 milligrams, Sugar 6 grams, TransFat 0 grams

RICH ITALIAN SAUSAGE AND POTATO SOUP



Rich Italian Sausage and Potato Soup image

This soup combines unique flavors to form a rich, delicious soup. Your taste buds will be overjoyed. Instead of bouillon cube you can substitute I ounce chicken broth.

Provided by MARBALET

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

Time 1h10m

Yield 7

Number Of Ingredients 9

1 pound Italian sausage
¾ cup chopped onion
1 slice pancetta bacon, diced
1 ¼ teaspoons garlic, minced
1 cube chicken bouillon
4 cups water
2 potatoes, cubed
2 cups kale, rinsed and julienned
⅓ cup heavy cream

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
  • In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 15.3 g, Cholesterol 67.6 mg, Fat 26.6 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 10.6 g, Sodium 689 mg, Sugar 1.3 g

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