I definitely would not have eaten this as a kid. Not because it isn’t a good soup, but because my taste as a kid was a bit limited. Let’s take a moment and look back at all of the other things I didn’t eat as a kid:

Hamburgers. Yeah, I know, I am the only kid in America that grew up not liking hamburgers. For a short time as a teenager I thought they were the greatest thing on earth, and then in college I gave up beef and now I’m back to and sans-burger diet. Sorry burgers, we just weren’t a good match.

Fish. I have no defense for this, other than to say that I’m making up for it now by attempting to consume my weight in sushi at least once a month.

Apple Pie. I know, right? I used to think that cooked apples were “slimy” and therefore wanted nothing to do with them. Cherry pie rocked my socks. However, I now make apple crisp as often as is humanly possible. I haven’t had cherry pie in over 5 years.

Salads. I did not like lettuce and probably wouldn’t have liked arugula if it had been offered to me. I definitely would not have eaten this soup. I also would not have eaten it because it had goat cheese in it, which would definitely fall under the “weird” category for a kid. Beyond the “weird” factor, you want to know the #1 reason I would have never eaten this? Because I was one of those kids that did not allow their foods to touch each other. To have foods touch each other on the plate was enough to send me into hysterics. This soup, which is basically a goat cheese salad that is cooked in broth and then pureed into a heavenly green goodness, would have probably caused me to run crying from the room.

But, I’m a big girl now, and I eat all kinds of things. Like raw fish, and apple pie, and even a soup with lettuce in it.

Arugula Soup with Goat Cheese

Adapted from Giada De Laurentiis

Print this recipe!

1 tablespoon olive oil
1 small or ½ medium onion, thinly sliced
3/4 pound russet potatoes, peeled and diced
3 1/2 cups vegetable stock
1 cup assorted lettuce (butter, red leaf, green leaf)
2 cups arugula or spinach leaves
1/4 cup cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/2 ounces goat cheese, sliced

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.

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 returning to the pot once blended. Add the cream, salt, and pepper. Pour the soup intoserving bowls. Top each soup with sliced goat cheese and stir to combine. Serve immediately.

3 Responses to “Arugula Soup with Goat Cheese”

1. Kim says:

   February 26, 2010 at

   I’ve never heard of it! But if it contains all of these great ingredients, it has to be good and good for you. I’m wondering about the heavy cream, but since I drink skim all of the time, regular tastes like cream to me. Maybe I could substitute. Gosh it looks velvety.
2. ziege schaf says:

   April 2, 2010 at

   I really love goat cheese it is really delicous. Most of the time I eat it as a dessert or use it to make a salsa.
3. Sarah @ Mum in Bloom says:

   July 10, 2010 at

   Oh this sounds wonderful! I made a lettuce soup last week but this one sounds spectacular. I was a fussy eater as a kid too.. funny how we become obsessed with food later in life, eh? I will definately try this delicious recipe

   TIP – In your serving bowl add 2 drops of any vinegar to make the taste of these soups explode.