Best 2 Creamy Arugula And Lettuce Soup With Goat Cheese Recipes

Immerse yourself in a culinary journey with our tantalizing Creamy Arugula and Lettuce Soup with Goat Cheese. This delectable soup is a symphony of flavors, textures, and colors that will leave your taste buds dancing. The velvety smooth broth, infused with the peppery notes of arugula and lettuce, offers a refreshing and vibrant base for the creamy goat cheese.

In this comprehensive article, we present not just one, but three variations of this delectable soup, each with its unique twist. The classic Creamy Arugula and Lettuce Soup with Goat Cheese is a timeless recipe that showcases the harmonious blend of fresh greens and tangy cheese. For those craving a richer experience, the Creamy Arugula and Lettuce Soup with Pancetta and Goat Cheese adds a smoky, savory dimension with crispy pancetta bits. And for a vegan indulgence, the Creamy Arugula and Lettuce Soup with Cashews and Nutritional Yeast offers a creamy and flavorful alternative to goat cheese.

Each recipe is meticulously explained with step-by-step instructions and a detailed ingredient list, ensuring that even novice cooks can recreate these culinary delights at home. Whether you're a vegetarian, a cheese enthusiast, or simply seeking a healthy and satisfying meal, our Creamy Arugula and Lettuce Soup with Goat Cheese variations cater to diverse dietary preferences and culinary desires. So, prepare to tantalize your taste buds and embark on a culinary adventure with our trio of creamy and flavorful soup recipes.

Here are our top 2 tried and tested recipes!

LETTUCE SOUP

Lettuce Soup image

Why have your soup and salad separately when you can enjoy the delicate flavor of romaine in this silky soup?

Provided by Food Network Kitchen

Time 35m

Yield 4-6

Number Of Ingredients 6

Ingredients

4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 medium onion, chopped
Kosher salt and freshly ground black pepper
4 cups milk
One 12-ounce head romaine, cored and cut into chunks, plus shredded romaine, for serving

Steps:

Melt the butter in a large saucepan over medium heat. Add the flour, onion, 1 3/4 teaspoons salt and a couple turns of pepper and cook until the onion is softened, about 6 minutes. Whisk in the milk and simmer for 10 minutes. Stir in the lettuce and cook, turning with tongs, until bright green, about 1 minute. Working in batches, blend the soup until smooth; return it to the pot to heat through and thin with milk or water as desired. Serve topped with shredded romaine.
Disclaimer: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

LENTIL SOUP WITH GOAT CHEESE AND ARUGULA

Lentil Soup with Goat Cheese and Arugula image

Classic lentil soup is freshened up with a garnish of baby arugula and goat cheese!

Provided by MeganH

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 large yellow onion, chopped
1 tablespoon minced garlic
4 large carrots, sliced
3 stalks celery, diced
4 cups vegetable broth
3 cups water
1 cup white wine
1 (28 ounce) can crushed tomatoes
1 ½ cups dry lentils
1 ½ teaspoons paprika
3 bay leaves
1 tablespoon honey
1 teaspoon salt
1 teaspoon black pepper
2 cups baby arugula
½ cup goat cheese

Steps:

Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add carrots and celery to stockpot; continue cooking until soft, about 10 minutes. Pour vegetable broth, water, and white wine over the mixture. Stir crushed tomatoes, lentils, paprika, bay leaves, honey, salt, and black pepper into the mixture; bring to a boil, reduce heat to medium-low, cover the stockpot, and simmer, stirring occasionally, until the lentils are soft, about 1 hour.
Remove and discard bay leaves. Ladle into bowls and top with arugula and goat cheese to serve.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 37.7 g, Cholesterol 11.2 mg, Fat 8.7 g, Fiber 11.4 g, Protein 14.3 g, SaturatedFat 3.5 g, Sodium 768.6 mg, Sugar 8.8 g

Tips:

Choose fresh and tender greens: Arugula and lettuce are the stars of this soup, so make sure they're fresh and crisp. Look for vibrant, deeply colored leaves with no signs of wilting or bruising.
Don't overcook the greens: The key to a flavorful and vibrant soup is to not overcook the greens. Simmer them gently for just a few minutes, or until they're wilted but still retain their bright color.
Use a good quality vegetable broth: The broth is the base of the soup, so make sure it's flavorful and well-seasoned. You can use store-bought vegetable broth, but homemade is always best. You can use water instead of veggie stock, but the flavor will be milder.
Don't be afraid to experiment with different cheeses: Goat cheese is the traditional choice for this soup, but you can also use other soft cheeses like cream cheese, feta, or blue cheese. Each cheese will give the soup a different flavor, so feel free to experiment until you find one you love.
Serve with a side of crusty bread or crackers: This soup is delicious on its own, but it's even better when served with a side of crusty bread or crackers. The bread or crackers will help to soak up all the delicious broth and cheese.

Conclusion:

This creamy arugula and lettuce soup with goat cheese is a delicious and healthy meal that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!