CREAMY ARUGULA AND LETTUCE SOUP WITH GOAT CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Garnish: 2 1/2 ounces goat cheese, sliced
- In a medium pot warm the olive oil over medium heat. Add the shallots and cook until tender and starting to brown, about 4 minutes. Add the potatoes and the stock. Bring the stock 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 a slotted spoon, transfer the potatoes and greens to a blender. Pour in enough of the stock to cover the vegetables. Add the cream, salt, and pepper.
- *Blend the ingredients together until smooth. Be careful to blend slowly at first with a kitchen towel held tight to the top of the blender lid. Blending hot ingredients can cause the lid to blow off. Pour the blended soup back into the pot with the remaining stock. Stir to combine. Cover and keep warm.
- Pour the soup into 4 serving bowls. Top each soup with 1/2-ounce sliced goat cheese. Serve immediately.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
LEMON-ARUGULA SOUP
This quick soup makes use of pre-cooked polenta and has a lemony flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Heat polenta, chicken stock, and water over medium heat, whisking until smooth.
- Remove from heat. Stir in lemon juice and baby arugula. Season with salt and pepper. Drizzle with olive oil.
CREAM OF ARUGULA (ROCKET) SOUP
Adapted from "A Year in My Kitchen" by Skye Gyngell and printed in a local publication then adapted further by me. I realized once I started to gather the ingredients to test this recipe I didn't have enough baby arugula and substituted a small amount of baby spinach leaves.
Provided by COOKGIRl
Categories Spinach
Time 30m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Wash the arugula (or spinach) very well under cold water then drain in a salad spinner. Arugula/spinach tends to hold dirt, so make sure you wash it until the water runs clear. Run the leaves through the salad spinner one more time.
- Place a large pan (big enough to hold the arugula/spinach) over medium high heat. Add the arugula/spinach and cook until it just wilts (the water clinging to the leaves after washing generates enough steam for cooking), about 1 minute. Immediately remove from heat.
- Place the arugula/spinach back into the salad spinner, spinning out any excess moisture; set aside.
- Rinse and dry the pan. Add the butter and melt gently over low heat until softly foaming, lightly browned and smells faintly nutty; add the shallots and sweat for about 5 minutes, or until softened and translucent.
- Add the garlic and cook for a minute or two, then season generously with salt and pepper.
- Add the arugula or spinach and stir once or twice to combine, then pour in the broth and turn up the heat to high.
- As soon as the mixture comes to a boil, *immediately* remove from the heat. Don't overcook it or the spinach will become slimy quickly!
- Coarsely puree the soup using an immersion blender, or using a stand blender, in batches as necessary. Don't puree it too fine or the soup will seem watery.
- Return the soup to the pan (still on low heat) and stir in the creme fraiche. Add the grated nutmeg, then check for seasoning - adding a little more nutmeg, pepper and/or salt, to taste. Salt in particular is key to the flavor of this soup.
- Reheat gently and sprinkle with grated lemon zest just before serving.
Nutrition Facts : Calories 172.3, Fat 16.8, SaturatedFat 10.3, Cholesterol 55.7, Sodium 69, Carbohydrate 4.6, Fiber 1, Sugar 1.3, Protein 2.4
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