Arugula, potato & leek soup

 
                        ARUGULA, POTATO & LEEK SOUP
 
 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
  
 
 
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