Arugula Soup With Goat Cheese Recipe

Name: Arugula Soup With Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 whole Small Onion Or 1/2 Medium Onion, Thinly Sliced; 3/4 pounds Russet Potatoes, Peeled And Cubed; 3-1/2 cups Vegetable Stock; 1 cup Assorted Lettuce; 2 cups Arugula Or Spinach Leaves; 1/4 cups Cream; 1 teaspoon Salt; 1/2 teaspoons Black Pepper; 2-1/2 ounces, weight Goat Cheese, Sliced

Servings: persons

1 Tablespoon Olive Oil
1 whole Small Onion Or 1/2 Medium Onion, Thinly Sliced
3/4 pounds Russet Potatoes, Peeled And Cubed
3-1/2 cups Vegetable Stock
1 cup Assorted Lettuce
2 cups Arugula Or Spinach Leaves
1/4 cups Cream
1 teaspoon Salt
1/2 teaspoons Black Pepper
2-1/2 ounces, weight Goat Cheese, Sliced

1
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.
2
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 return to the pot once blended. Add the cream, salt, and pepper. Pour the soup into serving bowls. Top each soup with sliced goat cheese and stir to combine. Serve immediately.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 whole Small Onion Or 1/2 Medium Onion, Thinly Sliced, 3/4 pounds Russet Potatoes, Peeled And Cubed, 3-1/2 cups Vegetable Stock, and more.

Yes, Arugula Soup With Goat Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arugula Soup With Goat Cheese

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