Arugula and Roquefort Soup

How to make Arugula and Roquefort Soup Recipe - Adding blue cheese to almost anything will make the ordinary come alive. This soup is no exception. It’s sensational!

SERVES 6 TO 8

Ingredients:
6 cups vegetable stock
10 to 11 ounces arugula (about 6 cups)
8 ounces Roquefort or other blue cheese, crumbled (2 cups)
1 1/4 cups heavy cream

Method:
Bring the stock almost to a boil in a large saucepan. Add the arugula and gently simmer for 4 minutes, or until tender. Stir in the cheese and simmer for 1 minute, or until it starts to melt.

Puree the soup in a blender, in batches if necessary, until smooth. Stir in the cream and season with cracked pepper. Reheat before serving and ladle into warmed bowls.

Arugula and Roquefort Soup