Creamy Arugula and Lettuce Soup with Goat Cheese

Recipe courtesy of Giada De Laurentiis

Show: Everyday ItalianEpisode: Penny Stretcher

Rated: 4 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: 20 min
Cook: 30 min
Total:: 1 hr 5 min

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Ingredients

1 tablespoon olive oil
1 shallot, thinly sliced
3/4 pound Yukon gold potatoes, peeled and diced
4 cups chicken or vegetable stock
1 cup chopped, about 2 ounces, assorted lettuce (butter, red leaf, green leaf)
2 cups (2 ounces) arugula or spinach leaves
1/4 cup cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions

Garnish: 2 1/2 ounces goat cheese, sliced

In a medium pot warm the olive oil over medium heat. Add the shallots and cook until tender and starting to brown, about 4 minutes. Add the potatoes and the stock. Bring the stock to a simmer over high heat. Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 20 minutes. Add the arugula and lettuce to the pot and continue simmering, uncovered until the greens are tender, another 2 to 3 minutes. Using a slotted spoon, transfer the potatoes and greens to a blender. Pour in enough of the stock to cover the vegetables. Add the cream, salt, and pepper.

*Blend the ingredients together until smooth. Be careful to blend slowly at first with a kitchen towel held tight to the top of the blender lid. Blending hot ingredients can cause the lid to blow off. Pour the blended soup back into the pot with the remaining stock. Stir to combine. Cover and keep warm.

Pour the soup into 4 serving bowls. Top each soup with 1/2-ounce sliced goat cheese. Serve immediately.

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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Comments & Reviews

recipe Creamy Arugula and Lettuce Soup with Goat Cheese
Chas St Petersburg , FL 01-20-2010
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Green and Tasty
Rated: 5 stars out of 5

Really not too bad. Kind of weird looking. I added extra arugla and greens and some celery leaves from a stalk o celery. ... Also after is was done and in pot sitting, I put in a small back of precut slaw mix from store just for texture. Very Good! Might cut up some chicken in it next time for a meat soup. Overall, Love it!Read more
recipe Creamy Arugula and Lettuce Soup with Goat Cheese
Judy Atlanta, GA 01-19-2010
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Coconut Thai Curry Broth
Rated: 5 stars out of 5

It's fabulous with Coconut Thai Curry Chicken Broth. I used green leaf and spring mix lettuces. Just enough kick.
recipe Creamy Arugula and Lettuce Soup with Goat Cheese
ERMINDA STATEN ISLAND , NY 01-18-2010
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DELICIOSO!!!!
Rated: 5 stars out of 5

I watched Giada sunday morning i new it was a great tasty soup my family loved it.A the is so easy.
recipe Creamy Arugula and Lettuce Soup with Goat Cheese
Ken Richmond, VA 10-08-2009
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Delicioso
Rated: 4 stars out of 5

Tasty and "Souper" easy. We had a big batch of arugula from the farm stand this week and were looking for something other... than a salad to do with it. I used a handheld stick blender - MUCh easier than a conventional blender and worked just fine. My only question would be - "Why the lettuce?" It added a lot of additional water to the soup and brought very little flavor. The only reason I could think of was out of concern that the arugula flavor would be maybe too strong and the lettuce was there to cut it down - but really if you don't like the peppery flavor of arugula, then are you really very likely to be making an arugula soup ? Takes only a few minutes of prep and makes a great starter to a fall supper - will definitely be making this one again - just with all arugula - hold the lettuce.Read more
recipe Creamy Arugula and Lettuce Soup with Goat Cheese
Toni Costa Mesa, CA 03-07-2009
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A GREEN TREAT!
Rated: 5 stars out of 5

I, too, saw this recipe this morning. I decided to make it for my family and what a delightful combination of flavors it... turned out to be (and I don't even like potatoes). I added shredded, roasted chicken and it added a nice bulk to this soup. I think you could add just about anything as this makes a great base for all kinds of flavors...garlic, roasted red peppers, asparagus,,,just imagine!!Read more
recipe Creamy Arugula and Lettuce Soup with Goat Cheese
amy Cary, NC 03-07-2009
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Used additional ingredients- bit hit
Rated: 5 stars out of 5

I saw this recipe made this morning and it also appealed to me because I always have left over greens. I also used included... some left over fresh basil, 2 cloves of garlic, some previously steamed broccoli, and some previously roasted red peppers. I didn't have any goat cheese so I used crumbled feta on top. Very rich and tasty. Will make this often, as it pleases me beyond reason to use up leftovers. Thanks Giada! Read more