Servings
6 s
Ingredients
- 1 1/2 tablespoons Oil
- 2 medium
- 1 medium Onion; sliced
- 1 teaspoon
- 1 1/4 pounds
- 3 cups Chicken broth
- 1 1/2 cups Water
- 10 ounce Arugula; washed, trimmed, to yield 4 cups packed
- 2 tablespoons Ricard or Pernod
- 12 tablespoons Yogurt
- 4 Arugula leaves; finely slivered (garnish)
Directions
- 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 MM-RECIPES@IDISCOVER.
- NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #63 From the MealMaster recipe list.
- Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.