Hearty kale and peppery arugula melt into pureed potatoes and cream to create a hearty and warming dish.
Ingredients
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 2 pounds Yukon Gold potatoes, cubed
- 1 bunch kale
- 4 cups vegetable stock
- 1/2 cup white wine
- 1 cup half and half
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 5 ounces arugula
- 1 tablespoon butter
- 1 pinch salt
Preparation
- In a large pot, heat the butter and oil over medium heat, then add the onion. Saute, lowering the heat as the onions soften. When they are golden, after about 10 minutes, add the potatoes. Strip the leaves from the kale and chop the stems, then add the stems to the saute.
- Add the stock and wine and bring to a boil. Cover the soup and reduce the heat to a simmer. Cook for about 10 minutes, until the potatoes are tender but not falling apart. Scoop out 2 cups of the potatoes and kale stems and put in the food processor. Puree until smooth, then blend in the half and half. Reserve.
- Chop the kale leaves and add to the potatoes in the pot, and cook for about 5 minutes, until tender. Add dill, salt and pepper. When the soup is hot, stir in the pureed potatoes.
- Melt the remaining butter in a saute pan over medium heat, then add the arugula and a pinch of salt. Stir and turn until wilted.
- Serve soup in bowls and garnish with the sauteed arugula.
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