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Creamy Arugula & Lettuce Soup


1 tablespoon olive oil
1 large shallot, thinly sliced
¾ pound Yukon Gold potatoes, scrubbed and diced
4 cups vegetable broth
2 cups arugula leaves
2 cups assorted lettuce (Mottistone, Muir Green Leaf and/or spinach), chopped
¼ cup cream
Salt and pepper to taste


  1. 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.
  2. Add the potatoes and the broth. Bring the broth to a simmer over high heat. Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 10-15 minutes.
  3. 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 the soup until smooth. Add more broth if needed.
  4. Stir in the cream, salt, and pepper.