Potato, Apple and Arugula Soup

“A delicious, hearty soup blending the flavours of potatoes and apples with lemon juice, wine, chicken stock, arugula and herbs and spices. I always use Granny Smith apples and I have often used a mix of potatoes and sweet potatoes. The original recipe specifies “waxy potatoes” but this didn’t correspond with any of the potato varieties listed in the Zaar kitchen dictionary. Use a variety that you know works well in soups. I have also experimented with different herbs and spices. Vary herbs and spices to suit your preferences. Adapted from the English recipe book 'Potatoes and Vegetables' by Parragon Publishing.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Turn the oven on low and place the soup bowls and crusty rolls wrapped in foil in the oven to warm.
  2. Melt the butter in a sauté pan and add the diced potatoes and diced onion.
  3. Sauté for 5 minutes, stirring constantly.
  4. Add the lemon juice, chicken stock, wine, diced apples, ground allspice, nutmeg and chopped thyme.
  5. Bring the soup to the boil, then reduce the heat to a simmer, cover the pan, and cook for 15 minutes.
  6. If you wish to use arugula leaves for garnish, reserve what you require, add the rest of the arugula leaves and the sugar to the soup and cook for a further 10 minutes, or until the potatoes are cooked through.
  7. While the soup is simmering, cook the bacon under the grill or in a pan, until it is crisp; then cut it into small pieces (about 1/2 inch squares) with a pair of kitchen scissors, and set aside.
  8. Transfer half the soup to a blender or food processor, and process for 1 minute. This may have to be done in batches.
  9. Return the blended soup mixture to the pan and stir into the unblended soup.
  10. Season the soup to taste with salt and pepper.
  11. Ladle the soup into warm soup bowls and garnish with bacon pieces and either the reserved arugula leaves or chopped chives.
  12. Serve with warm crusty bread rolls.

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