Arugula, potato, and leek soup
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Arugula, potato, and leek soup
  Potato    Vegetables    Soups    Leeks  
Last updated 6/12/2012 1:00:44 AM. Recipe ID 23951. Report a problem with this recipe.
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      Title: Arugula, potato, and leek soup
 Categories: Soups, Vegetables
      Yield: 6 servings
 
  1 1/2 tb Safflower or other light
           -vegetable oil
      2 md Leeks, trimmed, cleaned
           -thoroughly, and chopped (1
           -1/2c)
      1 md Onion, sliced (1 c)
      1 ts Ground fennel seeds
  1 1/4 lb Potatoes, peeled and
           -coarsely cubed (3c)
      3 c  Chicken broth
  1 1/2 c  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.
  
  




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Recipe ID 23951 (Apr 03, 2005)

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