Ingredients

• 1 1/2 tablespoons Oil
• 2 medium Leek; trimmed, cleaned thoroughly, & chopped
• 1 medium Onion; sliced (1 c)
• 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 leaf; finely slivered (garnish)

Directions

• 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 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini