Italian Vichyssoise

2017-11-05
  • Yield : 4 (1-cup servings)
  • Prep Time : 10m
  • Cook Time : 27m
  • Ready In : 17m
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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

Method

Step 1

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.

Step 2

For the croutons: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Step 3

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.

Step 4

To serve: Ladle the soup into small bowls. Garnish with croutons and cherry tomatoes.

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