Friday, December 16, 2011


Ever had a couple of handfuls of lettuce and arugla that you didn't know what to do with or it's a little past it's prime for a salad?  I saw this recipe on Giada De Laurentiis' Everyday Italian show.  I adapted it to fit what what I had around the house.   I had a handful of arugula and some Italian mix lettuce, a couple of hand fulls.  I had a couple of red potatoes and used chicken base rather than chicken stock.  Plus I didn't have any goat cheese, but I did have sour cream.

Creamy Arugula and Lettuce Soup with Goat Cheese

1Tbs olive oil
1 shallot minced
3/4 lb(about 2 large) Yukon Gold potatoes peeled and diced
4C chicken stock
1C chopped lettuce..any kind
2C arugula or spinach
1/4C cream
goat cheese
salt and pepper to taste

In a sauce pan heat the oil and saute the shallots until tender and beginning to brown.  Add the potatoes and the stock.   Bring the stock to a simmer, cover and continue to simmer until the potatoes are tender about 20 minutes.  Add the lettuce and arugula and cook until tender, about 2 minutes.  With a slotted spoon transfer the potatoes and lettuce to a blender add some stock and puree.  Return the pureed mixture back into the pot. You can also use a stick blender and blend right in the pot.  Add the cream and salt and pepper to taste.  To serve place a disc of goat cheese on top of each bowl of soup... if you don't have goat cheese a little dollop of sour cream works well too.
This soup was delicious and so easy to make.  I know what I'll do from now on with my left over lettuce.

1 comment:

Unknown said...

I will be making looks so delish Eileen. Bravo!!

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