Think bread is necessary for making croutons? Think again! Potatoes make a wonderfully crispy garnish.
- Portion size 8 servings
- Credits : Canadian Living Magazine: February 2012
- 2 tablespoons vegetable oil
- 1 onion diced
- 3 cloves garlic minced
- 1 celery rib diced
- 1 carrots diced
- 3/4 teaspoons salt
- 3/4 teaspoons dried thyme
- 1/2 teaspoon pepper
- 5 Yukon Gold potatoes (about 2-1/2 lb/1.125 kg), peeled
- 6 cups sodium-reduced chicken broth
- 6 cups vegetable broth
- 1/4 cup finely grated Parmesan cheese
- 16 cups packed baby arugula leaves (10 oz/280 g)
- 2 tablespoons lemon juice
MethodIn Dutch oven, heat 1 tbsp of the oil over medium-high heat; sauté onion, two-thirds of the garlic, the celery, carrot and 1/4 tsp each of the salt, thyme and pepper until softened, about 5 minutes.
Chop 3 of the potatoes and add to pot along with broth; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes.
Meanwhile, cut remaining potatoes into 3/4-inch (2 cm) cubes. In bowl, toss together cubed potatoes, Parmesan cheese, and remaining oil, garlic, salt, thyme and pepper until coated.
Roast on parchment paper–lined baking sheet in 400°F (200°C) oven, stirring once, until golden and crisp, about 20 minutes. Set potato croutons aside and keep warm.
Remove soup from heat. Reserve about 2 cups of the arugula for garnish. Add remaining arugula to pot and stir until wilted, about 2 minutes. Add lemon juice. Using immersion blender, purée soup until smooth. Or purée in batches in blender; return to pot and reheat over low heat if necessary.
Ladle into bowls. Garnish with potato croutons and reserved arugula.
Nutritional facts Per each of 8 servings: about
- Sodium 733 mg
- Protein 7 g
- Calories 174.0
- Total fat 5 g
- Potassium 572 mg
- Cholesterol 3 mg
- Saturated fat 1 g
- Total carbohydrate 28 g
- Iron 9.0
- Folate 19.0
- Calcium 11.0
- Vitamin A 25.0
- Vitamin C 23.0