Hearty Potato, Apple & Arugula Soup
Indulge in the comforting warmth of this Hearty Potato, Apple & Arugula Soup, which beautifully marries the creamy earthiness of potatoes with the tart sweetness of Granny Smith apples. Enhanced by zesty lemon juice and dry white wine, this flavorful concoction is elevated with a touch of aromatic herbs and spices, creating a deliciously complex flavor profile. The addition of fresh arugula adds a peppery finish, making every spoonful a delightful experience. Perfect for a cozy dinner or a special gathering, this soup is a true testament to the art of combining simple ingredients into a heartwarming bowl of goodness. Serve it alongside crusty rolls for the ultimate comfort meal.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
unsalted butter
4 tablespoons (melted)
potatoes
2 lbs (diced)
red onion
1 (diced)
yellow onion
1 (diced)
lemon juice
1 tablespoon (fresh)
chicken stock
4 cups (homemade or store-bought)
white wine
2 cups (dry)
Granny Smith apple
1 lb (peeled, cored, and diced)
ground allspice
1 pinch ( )
nutmeg
1 pinch (freshly grated, optional)
fresh thyme
1 teaspoon (chopped)
arugula
2 ounces (soaked, washed, stems removed)
brown sugar
1 teaspoon ( )
salt
to taste ( )
black pepper
to taste (freshly ground)
chives
1 tablespoon (chopped, for garnish (optional))
bacon
2 slices (cooked, diced, for garnish (optional))
Instructions
1
Preheat the oven to low and place soup bowls and wrapped crusty rolls inside to warm.
2
In a large sauté pan, melt the unsalted butter over medium heat. Add the diced potatoes and both the red and yellow onions, sautéing for approximately 5 minutes until they begin to soften and the onions are translucent.
3
Stir in the lemon juice, followed by the chicken stock and white wine. Add the diced apples, ground allspice, nutmeg, and chopped thyme, bringing the mixture to a boil.
4
Once boiling, reduce the heat to low, cover the pan, and let simmer for 15 minutes, or until the potatoes are fork-tender.
5
Reserve a few arugula leaves for garnish, then add the remaining arugula and the brown sugar to the pot. Cook for an additional 10 minutes, allowing the flavors to meld.
6
As the soup simmers, prepare the bacon by cooking it under the grill or in a pan until crispy. Once cooked, chop it into small pieces and set aside.
7
Carefully transfer half of the soup into a blender or food processor. Blend on high for about 1 minute until smooth, then return the blended soup back to the pot. Stir to combine with the unblended mixture.
8
Season the soup generously with salt and freshly ground black pepper to taste.
9
Ladle the steaming soup into the warmed bowls, garnishing with crispy bacon pieces and the reserved arugula leaves or chopped chives. Serve immediately with the warm crusty rolls for a delightful meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Potato, Apple & Arugula Soup?
This soup is a comforting dish that combines the creamy texture of potatoes with the tart sweetness of Granny Smith apples, balanced by peppery arugula and aromatic spices.
What type of apples should I use for this soup?
The recipe specifically recommends using Granny Smith apples because their tartness and firm texture complement the savory components of the soup.
What kind of potatoes are best for this recipe?
While the recipe specifies 2 lbs of diced potatoes, starchy varieties like Russets or all-purpose potatoes like Yukon Golds work well for achieving a creamy consistency.
Can I make this soup vegetarian?
To make it vegetarian, replace the chicken stock with vegetable stock and omit the bacon garnish or use a plant-based alternative.
Is there a substitute for the dry white wine?
If you prefer not to use wine, you can replace it with an equal amount of chicken or vegetable stock, though the flavor profile will be slightly less complex.
How do I achieve the creamy texture described?
The creaminess is achieved by blending half of the soup in a blender or food processor until smooth and then mixing it back into the remaining unblended portion.
Why is lemon juice added to the soup?
Lemon juice provides a zesty brightness that balances the earthy potatoes and the sweetness of the apples and brown sugar.
What role does arugula play in this recipe?
Arugula adds a distinct peppery finish and a vibrant green color to the soup, contrasting the milder flavors of the potato base.
Can I use dried thyme instead of fresh?
Yes, you can use dried thyme, but since it is more concentrated, use about one-third of the amount called for in the fresh version.
What are the suggested garnishes for this soup?
The recipe suggests garnishing with crispy chopped bacon, reserved fresh arugula leaves, or chopped fresh chives.
How long does it take to cook the potatoes until tender?
After reaching a boil, the potatoes should simmer for approximately 15 minutes until they are fork-tender.
Do I need to peel the apples?
Yes, the instructions recommend peeling, coring, and dicing the apples before adding them to the pot.
What spices give this soup its aromatic flavor?
The soup is flavored with ground allspice, freshly grated nutmeg, and fresh thyme.
Can I make this soup vegan?
To make it vegan, use olive oil or vegan butter instead of unsalted butter, vegetable stock instead of chicken stock, and skip the bacon garnish.
Is the brown sugar necessary?
A small amount of brown sugar is used to help meld the flavors and balance the acidity of the lemon and wine.
How should I prepare the onions?
The recipe calls for one red onion and one yellow onion, both of which should be diced and sauteed until translucent.
Can I freeze this soup?
Yes, this soup freezes well. Store it in an airtight container for up to 3 months, but wait to add fresh garnishes until you are ready to serve.
Should the arugula be cooked?
Most of the arugula is added toward the end of the cooking process and simmered for 10 minutes, while a few leaves are reserved fresh for garnish.
What should I serve with this soup?
It is ideally served with warm, crusty rolls to soak up the flavorful broth.
What type of pan is best for this recipe?
A large saute pan or a heavy-bottomed Dutch oven is recommended to ensure even heat distribution while sauteing and simmering.
How much butter is used?
The recipe calls for 4 tablespoons of unsalted butter to saute the vegetables.
How do I prepare the bacon garnish?
The bacon should be cooked under a grill or in a pan until crispy, then chopped into small pieces.
Is this soup gluten-free?
The soup itself is gluten-free if the stock and wine are certified gluten-free, but you should omit the rolls or use gluten-free rolls to serve.
Why do I warm the bowls in the oven?
Warming the bowls in a low oven ensures the soup stays hot while it is being served and eaten.
What is the total simmering time?
The soup simmers for an initial 15 minutes to soften the potatoes and an additional 10 minutes after adding the arugula and sugar.
Can I use a different type of wine?
A dry white wine like Sauvignon Blanc or Pinot Grigio is best to maintain the intended flavor profile.
How do I clean the arugula?
The arugula should be soaked, washed, and have its stems removed before being added to the soup.
What if I don't have a blender?
If you do not have a blender, you can use an immersion blender directly in the pot, or simply mash some of the potatoes with a fork for a chunkier texture.
Is the nutmeg required?
The nutmeg is listed as optional but is highly recommended for adding a subtle warmth to the soup.
How many onions are used?
The recipe uses two onions in total: one red onion and one yellow onion.