Arugula Soup with Goat Cheese
2 servings
60 minutes
Arugula puree soup with goat cheese is a refined dish of European cuisine that combines the freshness of greens with the creaminess of cheese. Arugula, popular in Mediterranean recipes, adds a light spiciness to the soup while goat cheese complements it with a soft, creamy flavor. This soup is perfect for a light dinner or as an elegant dish for lunch, especially in spring and summer. Warm and velvety with a rich aroma of greens, it pairs wonderfully with crispy toasts or fresh baguette. Its origins can be linked to the traditions of French and Italian cuisine where playing with textures and flavors is cherished. The soup is easy to prepare but looks like a restaurant dish that delights both the eye and palate. Ideal for gourmets who appreciate simplicity combined with sophistication.
1
Heat some olive oil in a pot and sauté finely chopped onion until soft.
- Olive oil: to taste
- Onion: 1 head
2
Add peeled and diced potatoes and pour in the broth. Bring to a boil, reduce the heat, and cook until the potatoes are tender. Season with salt and pepper.
- Potato: 1 piece
- Chicken broth: 750 ml
3
Add arugula and cook for another 2 minutes. Slightly cool and blend until pureed.
- Rocket (arugula): 100 g
4
Pour onto plates and add a small amount of goat cheese to each.
- Soft goat cheese: 150 g
