Cool Spring? Cook-up Warm Comfort in a Bowl!

In the midst of cool, wet, spring weather a hearty warm soup made with arugula, fresh from the garden - is the perfect pacifier as we wait for our garden soil to warm and to snatch plant starts at our Incredible Edibles Plant Sale, Saturday, May 6th, 2017!

Enjoy this yummy recipe from Master Gardener and Chef, Hilary Hutler.  For even more inspiration on how to utilize your harvest be sure to catch Hilary at the Incredible Edibles Plant Sale - PLANT GROW EAT workshop tent at 1pm

Want even more tasty recipes?  Visit Hilary's blog 'Tummyrumblr' which is packed with nutritious and delicious recipes 'Exclusively Worth Eating'!

Potato & Leek Soup with Arugula Cream
*makes 8 servings*

2 Tbsp butter
2 leeks, white and light green parts only, washed and small diced
2 medium carrots, small dice
2 stalks celery, small dice
5 medium cloves garlic, minced
1 C. dry white wine
8 C. broth or stock of your choice
2 sprigs fresh lemon thyme (regular thyme is fine, too)
21/2 # Yukon Gold potatoes, medium dice
4 C. firmly packed (but not crushed) arugula
2 C. best quality half and half
S & P

Melt the butter in a stockpot over medium-low heat. Add the leeks and season generously with salt and pepper. Sauté the leeks until quite soft, about 5 minutes. Add the carrot, celery, and garlic and cook a few minutes more until the garlic is fragrant. Add the white wine and increase the heat to medium high. Allow the wine to boil and cook the mixture until the wine has mostly evaporated, 3 or 4 minutes. Add the broth or stock, the potatoes, the thyme sprigs, and more salt and pepper. Cover the soup and bring to a boil. Once boiling, remove the lid and reduce to a simmer. Cook until the potatoes are very tender, anywhere from 20-35 minutes (less if using starchy potatoes like Russets). When the potatoes are done to your liking, turn off the heat.

In another small saucepan, warm the half and half until steaming. Place the arugula in the blender and pour over the warm half and half along with 2 cups of the still hot potato leek soup. Puree until smooth,and then add the blended mixture back in with the rest of the hot soup. Season with more salt and pepper to taste until perfectly delicious.

Recipe and photo courtesy of Hilary Hutler.