Warm Arugula Vichyssoise Recipes

ARUGULA VICHYSSOISE

Steps:

• 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 purée it in batches for 2 minutes, or until it is completely smooth. Transfer the purée 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.

SOME LIKE IT HOT...VICHYSSOISE...SOME LIKE IT COLD!

Steps:

• Melt butter in your soup pot.
• Saute leeks and onion in butter until they're a light yellow or golden color.
• Add broth, potatoes and pepper.
• Bring to a boil, reduce heat and simmer for about 20 minutes or until potatoes are done.
• Using a blender or food processor run the soup, including all the liquid until it is velvety smooth. You may have to do this in batches.
• Taste and adjust seasonings if necessary.
• If serving cold or if you are making it in advance put in fridge until it's ready.
• When ready to eat add the half and half and stir. You may need to add more half and half to get the consistency you like.
• If eating it hot microwave or put it on the stove to reheat.
• Add any garnish and enjoy.

PLEASANT RIDGE RESERVE AND WARM ARUGULA SALAD

Steps:

• For the vinaigrette, reduce the cider in a sauté pan over medium heat until 2/3 cup remains. Cool. Place the vinegar, mustard, shallots, and chervil in a bowl. Mix well. Drizzle the oils in slowly. After the dressing has emulsified, add the cider. Season and reserve.
• For the crispy beets, fry the sliced beets until crisp. Drain on paper towels, and salt lightly.
• For the salad, combine the salad ingredients with half of the vinaigrette in a large metal mixing bowl. Place the bowl over a medium flame. Quickly toss the salad to wilt the greens slightly. Transfer to six plates. Top with the crispy beets. Drizzle the remaining vinaigrette around the salad.
• Recipe by Chef Todd Downs

ANTHONY BOURDAIN'S LES HALLES VICHYSSOISE

Steps:

• I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color.
• Add potatoes and cook for a minute or two, stirring a few times.
• Stir in the chicken broth and bring to a boil.
• Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
• Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens.
• Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed.
• Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool.
• Check seasoning, sprinkle with chives and serve in chilled bowls.
• This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.