Arugula Arugula Bisque
Arugula (Eruca vesicaria): Roquette, or rocket by its other names, is one of the easiest greens to grow. This member of the mustard family has long been harvested in the wild in Mediterranean countries, and is today commonly included in lettuce mix. The peppery tasting leaves are delicious on their own or added to mesclun, a blend of specialty lettuces and herbs. A warm spell will often trigger arugula to explode into a profusion of tiny soft white and pastel blossoms. Pick the flowers leaving the leaves intact, and you may well get a second harvest a few weeks down the line. Arugula does double duty in this velvety soup.
Recipe CourseMain Course
Type of DishBisque
- 3 cups chicken broth, divided use
- 1 medium russet potato, peeled and cubed
- 8 ounces arugula leaves
- 2 tablespoons olive oil
- 4 scallions, chopped
- 1/2 cup heavy cream
- 1/8 teaspoon ground mace
- salt and pepper
- 1/2 cup arugula blossoms, for garnish
In a large saucepan, bring 2 cups broth and the potato to a boil, and cook until tender. Add the arugula and cook until wilted. Remove from heat and cool 5 minutes.
In a small skillet, heat the olive oil and cook the scallions until translucent. Remove from heat and cool 5 minutes.
In a blender, purée the scallions and the potato, arugula, and cooking liquid in batches until smooth.
Return the purée to the saucepan and stir in the remaining cup of broth. Simmer until heated through (do not bring to a boil), and stir in the cream. Season with mace, salt, and pepper. Serve hot, sprinkling each bowl liberally with arugula blossoms.
Copyright Kitty Morse, 2015