Arugula, potato, and leek soup

Yield: 6 servings

Measure Ingredient
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
1½ cup 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.

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