Potato, Apple and Arugula Soup

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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