Chilled Potato, Pear, and Arugula Soup

• 4 tablespoons ( 1/2 stick) unsalted butter
• 1 medium red onion, minced
• 3 ribs celery, minced
• 2 quarts chicken stock, preferably homemade
• 1 cup dry white wine
• 2 large potatoes, peeled and cut into small dice
• 5 ripe pears, peeled, cored, and sliced
• 4 cups arugula, rinsed and stems removed, plus additional for garnish
• 1 cup light cream
• 1 cup heavy or whipping cream
• 2 teaspoons ground coriander seeds
• Salt and freshly ground white pepper to taste

1. Melt the butter in a stockpot over medium-high heat.
2. Add the onion and celery and saute, stirring frequently, for 7 minutes.
3. Add the chicken stock, wine, and potatoes.
4. Simmer the soup just until the potatoes are tender, about 25 minutes.
5. Add the pears and arugula to the soup and simmer 5 minutes longer.
6. Remove from the heat and stir in the light and heavy creams.
7. Stir in the coriander.
8. Process the soup in batches in a blender until smooth.
9. Season to taste with salt and white pepper.
10. Refrigerate the soup until cold.
11. To serve, ladle the cold soup into bowls and garnish each serving with a whole arugula leaf.

butter, red onion, celery, chicken stock, white wine, potatoes, arugula, light cream, whipping cream, ground coriander seeds, salt

Taken from www.cookstr.com/recipes/chilled-potato-pear-and-arugula-soup (may not work)