Vichyssoise with arugula

Ingredients:

• 1/4 tbsp. + 2 tbsp. l. olive oil
• 2 leeks, green parts removed, white parts washed and finely chopped
• 0.5 tsp coarse salt
• 4 potatoes (about 450 g), peeled and diced
• 4 cups lightly salted chicken broth
• 1/4 tsp red pepper flakes
• 1 Parmesan rind (10 cm)
• 150 g of arugula
• 2 tsp freshly squeezed lemon juice
• 3 tbsp. l. mascarpone cheese

Preparation:

1. Heat a medium Dutch oven over medium-high heat and add 2 tablespoons of oil. Add the leeks, season with salt, and cook, stirring frequently, until the leeks are very soft, about 5 minutes. Add the potatoes and stir. Cook for another 2 minutes to combine the flavors. Add the chicken broth and red pepper flakes. Add the Parmesan rind and bring to a simmer.
2. Reduce heat to medium-low to maintain a gentle simmer and cook until the potatoes are tender, about 20 minutes. Add the arugula and cook until wilted, about 1 minute. Remove from heat and discard the cheese rind.
3. Add the remaining 1/4 cup olive oil and lemon juice. Using an immersion blender, blend the soup until smooth. Ladle the soup into bowls and top with mascarpone.