Italian Vichyssoise

Name: Italian Vichyssoise
Prep time: 10 min
Cook time: 27 min
Yield: 4
Ingredients: 3 tablespoons extra-virgin olive oil; 2 large or 4 small shallots, thinly sliced; 3/4 teaspoon kosher salt, plus extra for seasoning; 1/4 teaspoon freshly ground black pepper, plus extra for seasoning; 2 cloves garlic, minced; 1 1/2 pounds (about 2 medium) russet potatoes, peeled and cut into 3/4-inch pieces; 3 cups low-sodium chicken broth; 1 cup arugula; 1/2 cup mascarpone, at room temperature; 2 (1/2-inch thick) slices sourdough or multi-grain bread, cut into 1/2-inch cubes; 2 tablespoons extra-virgin olive oil; 1/4 teaspoon kosher salt; 8 cherry or grape tomatoes, quartered

Italian Vichyssoise was pinched from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-vichyssoise-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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3 tablespoons extra-virgin olive oil

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2 large or 4 small shallots, thinly sliced

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3/4 teaspoon kosher salt, plus extra for seasoning

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1/4 teaspoon freshly ground black pepper, plus extra for seasoning

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2 cloves garlic, minced

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1 1/2 pounds (about 2 medium) russet potatoes, peeled and cut into 3/4-inch pieces

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3 cups low-sodium chicken broth

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1 cup arugula

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1/2 cup mascarpone, at room temperature

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2 (1/2-inch thick) slices sourdough or multi-grain bread, cut into 1/2-inch cubes

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2 tablespoons extra-virgin olive oil

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1/4 teaspoon kosher salt

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8 cherry or grape tomatoes, quartered

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