Friday, December 16, 2011
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
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.