Creamy Arugula and Lettuce Soup with Goat Cheese
1 tablespoon olive oil
1 shallot, thinly sliced
¾ pound Yukon gold potatoes, peeled and diced
4 cups chicken or vegetable stock
1 cup chopped, about 2 ounces, assorted lettuce (butter, red leaf,
2 cups (2 ounces) arugula or spinach leaves
¼ cup cream
1 teaspoon salt
½ teaspoon freshly ground black pepper
1. Garnish: 2 1/2 ounces goat cheese, sliced
2. 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.
3. 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.
courtesy of Giada De Laurentiis
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