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Arugula soup? Does any of you have a recipe you like? I've made Marcella's version with
- Thread starter Marg CDN
- Start date
Marg CDN, Have not tried this recipe of Chef Alain Passard, but, thought
you might like to see it. This sounds amazing!
Arugula "Veloute" with Parmesan Cream
Serves 4
3/4 pound young arugula (8 cups)
1 cup lightly packed basil leaves
4 small garlic cloves, coarsely chopped
4 tablespoons unsalted butter, softened
2 teaspoons thyme leaves
1 teaspoon oregano leaves
1 teaspoon rosemary leaves
4 cups vegetable stock or canned vegetable broth
Sea salt and freshly ground pepper
1 cup freshly grated Parmesan cheese
1 cup milk
In a blender, combine the arugula with the basil, garlic, butter, thyme, oregano and rosemary and pulse until finely chopped. Add 1/4 cup of the vegetable stock and puree until smooth. Transfer the puree to a large saucepan and stir in the remaining 3-3/4 cups of vegetable stock. Bring to a simmer over moderately low heat and season with salt and pepper.
Rinse out the blender. Add the Parmesan and milk and puree until smooth. Transfer the cream to a small heatproof bowl set over a small saucepan of simmering water and stir until warm, about 2 minutes. Ladle the soup into plates and serve with a swirl of Parmesan cream.
Recipe by: French Chef Alain Passard
From The Vegetable Redemption
July 2001 Food & Wine Magazine
you might like to see it. This sounds amazing!
Arugula "Veloute" with Parmesan Cream
Serves 4
3/4 pound young arugula (8 cups)
1 cup lightly packed basil leaves
4 small garlic cloves, coarsely chopped
4 tablespoons unsalted butter, softened
2 teaspoons thyme leaves
1 teaspoon oregano leaves
1 teaspoon rosemary leaves
4 cups vegetable stock or canned vegetable broth
Sea salt and freshly ground pepper
1 cup freshly grated Parmesan cheese
1 cup milk
In a blender, combine the arugula with the basil, garlic, butter, thyme, oregano and rosemary and pulse until finely chopped. Add 1/4 cup of the vegetable stock and puree until smooth. Transfer the puree to a large saucepan and stir in the remaining 3-3/4 cups of vegetable stock. Bring to a simmer over moderately low heat and season with salt and pepper.
Rinse out the blender. Add the Parmesan and milk and puree until smooth. Transfer the cream to a small heatproof bowl set over a small saucepan of simmering water and stir until warm, about 2 minutes. Ladle the soup into plates and serve with a swirl of Parmesan cream.
Recipe by: French Chef Alain Passard
From The Vegetable Redemption
July 2001 Food & Wine Magazine
Have not tried this but it sounds like it would be lovely.....
Arugula Vichyssoise
3/4 cup chopped white and pale green part of leek, washed well
2 tablespoons olive oil
1 clove garlic, chopped
1 small russet potato, peeled, grated coarse 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 homemade type white bread, cut into 1/2 inch cubes
1 finely small plum tomato, seeded and diced, for garnish
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.
Arugula Vichyssoise
3/4 cup chopped white and pale green part of leek, washed well
2 tablespoons olive oil
1 clove garlic, chopped
1 small russet potato, peeled, grated coarse 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 homemade type white bread, cut into 1/2 inch cubes
1 finely small plum tomato, seeded and diced, for garnish
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.