Mmm! Simple and delicious soup of leek, potato, rutabega, and arugula (with a little garlic for good measure). Turned out delightfully, if I do say so myself. Modified from a recipe from the Washington Post, which was in turn adapted from Marian Morash’s Victory Garden Cookbook. The vegetable stock (leftover from an “Irish boiled dinner” of potatoes, carrots, and cabbage) and rutabegas really make this dish. I served this with bacon for the meat eaters, but found a couple bowlfuls quite filling myself, rounded out with some crackers. A protein side would be in order, though. (Or alternately, white beans could be added to the soup, as called for in this recipe.)
This made enough for 3-5, depending on if it’s standing on it’s own. The recipe called for blending the soup at the end, which is no doubt a great finishing touch, but I left this step out since I couldn’t find the bottom of the blender and the soup looked appealing as it was.
I considered tossing some beets in as well for a “Red, White & Green” soup. Might be an interesting variation to try sometime.
UPDATE (4/23/15): Made two other delicious Green & White soups recently. For the first, a potato sorrel soup, I started with onions and potatoes, much in the recipe below, and threw in fresh chopped sorrel and a can of white beans at the end. In love with sorrel’s sharp lemony flavor, which it preserves even after cooking. I didn’t have any vegetable stock for either of these, just plenty of salt and pepper.
A few weeks later, my favorite eight year old farmer-to-be helped me prepare an herbed potato kale soup. Once again, we started with sauteed onions and potatoes before adding the water and bringing it to a boil. Then we tossed in chopped kale, sage, parsley, salt and pepper, and a little cumin and let it simmer away. Universally loved, even by my little helper, who usually doesn’t care much for kale.
UPDATE (2/10/16): Made a simple soup of sautéed onions, rutabaga, potato, later on cauliflower and arugula and rosemary, and blended it at the end. Yum!
Green and white soup
1 leek (or two or three if you prefer), chopped
2 cloves garlic, chopped
About 8-10 small rutabegas, chopped
About a pound and a half potatoes, chopped
4 cups vegetable stock
6 cups water
4 cups arugula, chopped
Salt and pepper
In the bottom of a large pot, sauté leek in oil over medium heat for about 10 minutes, stirring occasionally, until soft and just beginning to brown. Toss in garlic for final minute, then add rutabegas and potatoes and sauté for few minutes. Add stock and water, raise heat and bring to a boil, then simmer for about 20 minutes, until potatoes are tender. Stir in arugula and simmer for about 1 minute more, just until wilted, season to taste, then blend if desired and serve! Yum!