Italian Vichyssoise

Ingredients

• 1 cup arugula 
• 0.3 teaspoon pepper black freshly ground for seasoning
• 2 cloves garlic minced
• 8  grape tomatoes quartered
• 0.3 teaspoon kosher salt 
• 0.8 teaspoon kosher salt for seasoning
• 3 cups chicken broth low-sodium
• 0.5 cup mascarpone cheese at room temperature
• 2 slices multi-grain bread cut into 1/2-inch cubes 1/
• 2 tablespoons olive oil extra-virgin
• 3 tablespoons olive oil extra-virgin
• 1.5 pounds russet potatoes peeled cut into 3/4-inch pieces 2 medium
• 4 small shallots thinly sliced

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• ladle
• oven
• whisk
• blender
• dutch oven

Directions

1. For the soup: In a large saucepan or Dutch oven, heat the oil over medium heat.
2. Add the shallots and season with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes.
3. Add the garlic and cook until aromatic, about 30 seconds.
4. Add the potatoes, chicken broth, and arugula. Bring to a boil. Reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes. In batches, ladle the mixture into a blender or food processor and blend until smooth. Return the soup to the saucepan and whisk in the cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
5. Let the soup cool to room temperature, about 30 minutes. Refrigerate for at least 1 hour until ready to serve. Before serving, adjust the seasoning with salt and pepper, to taste.
6. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
7. In a small bowl, toss together the bread, oil, and salt until coated.
8. Spread in a single layer on a small baking sheet.
9. Bake until golden, 10 to 12 minutes. Cool for 10 minutes.
10. To serve: Ladle the soup into small bowls.
11. Garnish with croutons and cherry tomatoes.