Creamy Arugula And Lettuce Soup With Goat Cheese
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
44
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Garnish: 2 1/2 ounces goat cheese, sliced In a medium pot warm the olive oil over medium heat
2
Add the shallots and cook until tender and starting to brown, about 4 minutes
3
Add the potatoes and the stock
4
Bring the stock to a simmer over high heat
5
Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 20 minutes
6
Add the arugula and lettuce to the pot and continue simmering, uncovered until the greens are tender, another 2 to 3 minutes
7
Using a slotted spoon, transfer the potatoes and greens to a blender
8
Pour in enough of the stock to cover the vegetables
9
Add the cream, salt, and pepper
10
*Blend the ingredients together until smooth
11
Be careful to blend slowly at first with a kitchen towel held tight to the top of the blender lid
12
Blending hot ingredients can cause the lid to blow off
13
Pour the blended soup back into the pot with the remaining stock
14
Stir to combine
15
Cover and keep warm
16
Pour the soup into 4 serving bowls
17
Top each soup with 1/2-ounce sliced goat cheese
18
Serve immediately
19
* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes
20
Transfer liquid to a blender or food processor and fill it no more than halfway
21
If using a blender, release one corner of the lid
22
This prevents the vacuum effect that creates heat explosions
23
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth