Prep 30 mins
Cook 35 mins
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.
- 4 tablespoons unsalted butter
- 2 lbs potatoes, diced
- 1 red onion, diced
- 1 yellow onion, diced
- 1 tablespoon lemon juice
- 4 cups chicken stock
- 2 cups white wine
- 1 lb apple, peeled, cored and diced
- 1 pinch ground allspice
- 1 pinch nutmeg
- 1 teaspoon fresh thyme, chopped
- 2 ounces arugula leaves, soaked and washed thoroughly to remove all grit, stems removed
- 1 teaspoon brown sugar
- salt & freshly ground black pepper, to taste
- 1 tablespoon chives, chopped, for garnish (optional)
- 2 slices bacon, rinds and all fat removed, cooked and diced, to sprinkle over the soup as a garnish (optional)
- Turn the oven on low and place the soup bowls and crusty rolls wrapped in foil in the oven to warm.
- Melt the butter in a sauté pan and add the diced potatoes and diced onion.
- Sauté for 5 minutes, stirring constantly.
- Add the lemon juice, chicken stock, wine, diced apples, ground allspice, nutmeg and chopped thyme.
- Bring the soup to the boil, then reduce the heat to a simmer, cover the pan, and cook for 15 minutes.
- 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.
- 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.
- Transfer half the soup to a blender or food processor, and process for 1 minute. This may have to be done in batches.
- Return the blended soup mixture to the pan and stir into the unblended soup.
- Season the soup to taste with salt and pepper.
- Ladle the soup into warm soup bowls and garnish with bacon pieces and either the reserved arugula leaves or chopped chives.
- Serve with warm crusty bread rolls.
I was excited to make this soup but it really did not work for us. I was not going to add the lemon and should have folowed my initial thought. The Lemon made the soup taste sour niether my husband or daughter liked it. I may try it again without lemon though.
I LOVE this soup! Perfect for an autumn meal. I cut the recipe in half and it was the perfect amount for 2 of us to have a BIG bowl each and a little leftover for lunch today. It was easy to make and, for a soup, it all came together very quickly. I cut everything up and while it simmered I made my salad and cleaned up my mess. By the time I was done it was time to blend and eat, so it worked very well for me. Usually I find a bunch of stuff to change in recipes but I think this is perfect as is. Only thing I might do is try a little bit of ginger if I happen to have it. I also wanted to mention that I diced the potato (red and unpeeled) quite small (about 3/8") because I wanted it to cook quickly as well as to allow room on the spoon for all elements in the soup. I didn't serve this with the bacon since I served a salad with it of lettuce, watercress, arugula, avocado, bacon, croutons, EVOO and white wine vin. I did add a handful of chopped green onion to the pot just b4 serving which was nice. I also wasn't paying attention and blended b4 adding the arugula but I doubt that was an issue. This is a nice meal in itself as 4 out of the 5 food groups are present. Speaking of which, this was nice with the salad and would also be nice with a grilled cheese sandwich or panini since cheese is a classic match to both apple and potato IMHO and would even give you that 5th food group. Ham and cheese would be nice too and it would also pair nicely with a quiche. For a big meal this would be nice b4 a roast of beef or pork but its a filling soup so be careful not to make too many heavy sides. A veggie or salad and the roast are all that would be needed here or serve only a cup rather than a bowl of soup. If you like to have a soup course in you Thanksgiving meal a cup of this would be the perfect start to your meal as the flavors just scream Harvest Festival. Can you tell I love this soup. I can't wait to make it for company. Thank you so much for posting this great recipe.
Great soup, the arugula was wonderful in this soup the only change I made was I added in some fresh garlic, and reduced the wine by 1 cup. thanks so much!