Seasonal Recipe of the Week
I love cold soups, and you know there are others beside Gaspacho and cucumber yogurt soup! Here is a great one with pear, arugula, and potato. It’s savory and a little sweet and quite nutritious!
Ingredients
4 tablespoons unsalted butter
1 medium red onion, diced
3 ribs celery, diced
2 quarts chicken or vegetable stock
1 cup dry white wine
2 large potatoes, peeled and diced small
5 ripe pears, cored and sliced
4 cups arugula, rinsed, stems removed plus a little extra for garnish
2 cups light cream
2 teaspoons coriander seeds
salt and white pepper to taste
Procedure
Melt butter in stock pot. Sauté onions and celery for 7 minutes. Add stock, wine and potatoes. Simmer till potatoes are tender — about 25 minutes. Add pears and arugula and simmer 5 minutes more. Remove from heat and stir in cream. Stir in coriander. Process soup in blender in small batches till smooth. Season with salt and pepper. Refrigerate till cold. To serve, garnish each bowl with a fresh arugula leaf. Makes 10-12 servings.
