Arugula, Potato And Leek Soup Recipe

• 1 1/2 Tbsp. Oil
• 2 med Leeks, trimmed, cleaned thoroughly, & minced
• 1 med Onion, sliced
• 1 tsp Fennel seeds, grnd
• 1 1/4 lb Potato, peeled & coarsely cubed
• 3 c. Chicken broth
• 1 1/2 c. Water
• 10 ounce Arugula, washed, trimmed, to yield 4 c. packed Pepper & salt, as needed
• 2 Tbsp. Ricard or possibly Pernod
• 12 Tbsp. Yogurt
• 4 x Arugula leaves, finely slivered (garnish)

1. Heat oil in large pot.
2. Add in leeks and onion; cook over moderately low heat, stirring often, till softened - about 10 minutes.
3. Sprinkle with fennel and stir30 seconds.
4. Add in potatoes, broth, and water.
5. Simmer 25 minutes, till soft.
6. Add in arugula and cook about 10 minutes longer, or possibly till stems are soft.
7. Add in salt, pepper and liquor to taste.
8. Puree to rough or possibly smooth texture, as you like.
9. Adjust seasoning.
10. Serve warm or possibly chilled, topped with yogurt and garnished with arugula slivers.
11. As watercress changes potato soup into something which doesn't taste quite like any of the individual ingredients, so arugula transforms this traditional soup base.
12. Flexible, the soup can be pureed to a chunky or possibly a smooth texture, and served warm, as a main dish, or possibly chilled, as a first course.

oil, leeks, onion, fennel seeds, chicken broth, water, arugula, yogurt, arugula

Taken from cookeatshare.com/recipes/arugula-potato-and-leek-soup-70035 (may not work)