Arugula, Potato, And Leek Soup

Servings: 6
Ingredients:

1 1/2 tb Safflower or other light
-vegetable oil
2 md Leeks, trimmed, cleaned
-thoroughly, and chopped (1
-1/2c)
1 md Onion, sliced (1 c)
1 ts Ground fennel seeds
1 1/4 lb Potatoes, peeled and
-coarsely cubed (3c)
3 c  Chicken broth
1 1/2 c  Water

Servings: about 6 cups

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.

About 10 oz arugula, washed, trimmed, to yield 4 c packed Pepper and salt,
as needed About 2 Tb Ricard or Pernod Yogurt, about 2 Tb per serving
Garnish: 4 arugula leaves, finely slivered

Heat oil in large pot. Add leeks and onion; cook over moderately low heat,
stirring often, until softened, about 10 minutes. Sprinkle with fennel and
stir for 30 seconds.

Add potatoes, broth, and water. Simmer for 25 minutes, until soft. Add
arugula and cook for about 10 minutes 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.

From ‘Uncommon Fruits and Vegetables’ by Elizabeth Schneider.

Posted by Theresa Merkling. Courtesy of Fred Peters.