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Arugula Potato and Leek Soup recipe
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To make Arugula Potato and Leek Soup you will need
Ingredients
| 1 1/2 | tablespoons | Oil | | 2 | medium | Leeks; trimmed, cleaned thoroughly; & chopped | | 1 | medium | Onion; sliced | | 1 | teaspoon | Fennel seeds; ground | | 1 1/4 | pounds | Potato; peeled & coarsely cubed | | 3 | cups | Chicken broth | | 1 1/2 | cups | Water | | 10 | ounces | Arugula; washed, trimmed, to yield 4 cups packed | | | Pepper & salt; as needed | | 2 | tablespoons | Ricard or Pernod | | 12 | tablespoons | Yogurt | | 4 | | Arugula leaves; finely slivered (garnish) |
Instructions
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.
Enjoy your Arugula Potato and Leek Soup
How much is in a cup?
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Wed 6 Aug 2008
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