Recipe - Arugula Potato And Leek Soup

1 One half tablespoon Oil
2 md Leeks; trimmed, cleaned
thoroughly; & chopped
1 md Onion; cut or sliced up
1 teaspoon Fennel seeds; ground
1 One fourth pound Potato; peeled & coarsely
cubed
3 cup Chicken broth
1 One half cup Water
10 ounce Arugula; washed, trimmed, to
yield 4 cups packed
Pepper & salt; as needed
2 tablespoon Ricard or Pernod
12 tablespoon Yogurt
4 Arugula leaves; finely
slivered (garnish)

Date: Sat, 02 Mar 1996 07:46:00 GMT

From: gemini@synapse.net (Georgette & Dave Burnside)
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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