Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tb Oil
2 md Leek -- trimmed, cleaned
-thoroughly, & chopped
1 md Onion -- sliced (1 c)
1 t Fennel seeds, ground
1 1/4 lb Potato -- peeled & coarsely
-cubed
3 c Chicken broth
1 1/2 c -- Water
10 oz Arugula -- washed, trimmed,
-to yield 4 cups packed
Pepper & salt -- as needed
2 tb Ricard or Pernod
12 tb Yogurt
4 Arugula leaf -- finely
-slivered (garnish)
Heat oil in large pot. Add leeks and onion; cook over
moderately low heat, stirring often, until softened -
about 10 min. Sprinkle with fennel and stir 30
seconds.
Add potatoes, broth, and water. Simmer 25 min, until
soft. Add arugula and cook about 10 min longer, or
until stems are soft. Add salt, pepper and liquor to
taste.
Puree to rough or smooth texture, as you like. Adjust
seasoning. Serve hot or chilled, topped with yogurt
and garnished with arugula slivers. As watercress
changes potato soup into something that doesn't taste
quite like any of the individual ingredients, so
arugula transforms this traditional soup base.
Flexible, the soup can be pureed to a chunky or a
smooth texture, and served hot, as a main dish, or
chilled, as a first course.
From "Uncommon Fruits and Vegetables"
by Elizabeth Schneider
