Yield: 6 servings
|1½ tablespoon||Safflower or other light vegetable oil|
|2 mediums||Leeks, trimmed, cleaned thoroughly, and chopped (1 1/2c)|
|1 medium||Onion, sliced (1 c)|
|1 teaspoon||Ground fennel seeds|
|1¼ pounds||Potatoes, peeled and coarsely cubed (3c)|
|3 cups||Chicken broth|
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.