Arugula and Lettuce Soup Recipe

How to Make Arugula and Lettuce Soup?


Serve: 8



1 1/2 tablespoons butter

3 sliced leeks
2 halved and sliced large onions

5 garlic cloves
9 cups vegetable stock

3 sliced carrots

2 bay leaves
9 tablespoons white rice
3 heads cored and chopped soft round lettuce
1 cup heavy cream

grated nutmeg

1/2 cup water
5 oz finely chopped arugula leaves
salt and pepper


  • In a large pan, heat the butter over medium heat.

  • Add in the leeks and onions. Cover and let it cook for 5 minutes. Remember to stir occasionally.

  • Add the garlic, stock, carrots, bay leaf and rice. Add in a pinch of salt.

  • Bring the vegetables to a boil. Reduce the heat. Cover and simmer for 30 minutes. Remove the bay leaf.

  • Add in the lettuce. Stir while cooking for 8 minutes. Let the soup cool for 5 minutes.

  • Transfer to a food processor and process until smooth. Strain off the cooking liquid and reserve.

  • Puree the soup solids, then combine with the cooking liquid reserved earlier.

  • Pour the soup to the pan and heat over medium heat.

  • Stir in the cream and nutmeg. Stir while simmering until the soup becomes hot but not boiling. Pour in the water.

  • Add in the arugula. Stir while simmering for 3 minutes.

  • Season to taste. Ladle the soup into serving bowls.

  • Ready to serve.

Arugula and Lettuce Soup

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