Arugula Soup with Goat Cheese

Adapted from Giada De Laurentiis

1 tablespoon olive oil
1 small or ½ medium onion, thinly sliced
3/4 pound russet potatoes, peeled and diced
3 1/2 cups vegetable stock
1 cup assorted lettuce (butter, red leaf, green leaf)
2 cups arugula or spinach leaves
1/4 cup cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/2 ounces goat cheese, sliced

In a medium pot heat the olive oil over medium heat. Add the onions and saute until tender and starting to brown, about 4 minutes. Add the potatoes and the stock and  bring 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 an immersion blender, blend all the ingredients in the pot until smooth. You can also transfer the lettuce and potatoes to a blender and then returning to the pot once blended. Add the cream, salt, and pepper. Pour the soup intoserving bowls. Top each soup with sliced goat cheese and stir to combine. Serve immediately.
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