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1
Garnish: 2 1/2 ounces goat cheese, sliced
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2
In a medium pot warm the olive oil over medium heat.
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3
Add the shallots and cook until tender and starting to brown, about 4 minutes.
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4
Add the potatoes and the stock.
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5
Bring the stock to a simmer over high heat.
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6
Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 20 minutes.
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7
Add the arugula and lettuce to the pot and continue simmering, uncovered until the greens are tender, another 2 to 3 minutes.
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8
Using a slotted spoon, transfer the potatoes and greens to a blender.
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9
Pour in enough of the stock to cover the vegetables.
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10
Add the cream, salt, and pepper.
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11
*Blend the ingredients together until smooth.
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12
Be careful to blend slowly at first with a kitchen towel held tight to the top of the blender lid.
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13
Blending hot ingredients can cause the lid to blow off.
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14
Pour the blended soup back into the pot with the remaining stock.
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15
Stir to combine.
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16
Cover and keep warm.
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17
Pour the soup into 4 serving bowls.
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18
Top each soup with 1/2-ounce sliced goat cheese.
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19
Serve immediately.
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20
* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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21
Transfer liquid to a blender or food processor and fill it no more than halfway.
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22
If using a blender, release one corner of the lid.
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23
This prevents the vacuum effect that creates heat explosions.
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24
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
