Creamy Arugula and Lettuce Soup with Goat Cheese

Giada De Laurentiis

Recipe courtesy of Giada De Laurentiis

Show: Everyday ItalianEpisode: Penny Stretcher

Picture of Creamy Arugula and Lettuce Soup with Goat Cheese Recipe Photo: Creamy Arugula and Lettuce Soup with Goat Cheese Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 19 Reviews
Total Time:
1 hr 5 min
Prep
15 min
Inactive
20 min
Cook
30 min
Yield:
4 servings
Level:
Easy
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Ingredients

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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Newest Ratings and Reviews

Read all 19 reviews

  • on October 21, 2011

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    This soup was delicious! I changed it up by adding a couple gloves of chopped garlic, more potatoes and spinach than it suggested, and didn't add the lettuce. The soup is so creamy and the goat cheese adds great flavor. I ate this all week and didn't get turned of it once!

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  • on December 16, 2010

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    I love this soup! I didn't have potatoes so I used brocoli and cauliflower. I also added a jar of hot cauliflower to it. The heat of the hot cauliflower ran through the background of the soup. Very good!

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  • on October 06, 2010

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    This soup of Giada's is one of our favorites. I've made it several times because it's so GOOD and we've had plenty of fresh arugula from our garden. I've learned to double the recipe in order to have enough to keep some in the freezer for later. Other types of potatoes (red and russet work fine. Also, I've skipped the lettuce and have added a chopped stalk of celery. It has turned out delicious every time. This soup is thin, so in the opinion of my husband and I, it's one to serve to sip on from a mug with crumbled goat cheese and a spoon to get every delectable bite. Thank you, Giada!

    people found this review Helpful.
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