Cream of Arugula (Rocket) Soup

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READY IN: 30mins
Recipe by COOKGIRl

Adapted from “A Year in My Kitchen” by Skye Gyngell and printed in a local publication then adapted further by me. I realized once I started to gather the ingredients to test this recipe I didn't have enough baby arugula and substituted a small amount of baby spinach leaves.

Ingredients Nutrition


  1. Wash the arugula (or spinach) very well under cold water then drain in a salad spinner. Arugula/spinach tends to hold dirt, so make sure you wash it until the water runs clear. Run the leaves through the salad spinner one more time.
  2. Place a large pan (big enough to hold the arugula/spinach) over medium high heat. Add the arugula/spinach and cook until it just wilts (the water clinging to the leaves after washing generates enough steam for cooking), about 1 minute. Immediately remove from heat.
  3. Place the arugula/spinach back into the salad spinner, spinning out any excess moisture; set aside.
  4. Rinse and dry the pan. Add the butter and melt gently over low heat until softly foaming, lightly browned and smells faintly nutty; add the shallots and sweat for about 5 minutes, or until softened and translucent.
  5. Add the garlic and cook for a minute or two, then season generously with salt and pepper.
  6. Add the arugula or spinach and stir once or twice to combine, then pour in the broth and turn up the heat to high.
  7. As soon as the mixture comes to a boil, *immediately* remove from the heat. Don’t overcook it or the spinach will become slimy quickly!
  8. Coarsely puree the soup using an immersion blender, or using a stand blender, in batches as necessary. Don’t puree it too fine or the soup will seem watery.
  9. Return the soup to the pan (still on low heat) and stir in the creme fraiche. Add the grated nutmeg, then check for seasoning — adding a little more nutmeg, pepper and/or salt, to taste. Salt in particular is key to the flavor of this soup.
  10. Reheat gently and sprinkle with grated lemon zest just before serving.

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