• All
  • Articles
  • Videos
  • Plants
  • Recipes
  • Members

Arugula, Potato & Leek Soup Recipe

Bookmark and Share

Step 1

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.

Step 2

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.

Step 3

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

Things You'll Need

  • 1 1/2tb Oil
  • 2md Leek; trimmed, cleaned
  • -thoroughly, & chopped
  • 1md Onion; sliced (1 c)
  • 1ts Fennel seeds, ground
  • 1 1/4lb Potato; peeled & coarsely
  • -cubed
  • 3c Chicken broth
  • 1 1/2c ;Water
  • 10oz Arugula; washed, trimmed,
  • -to yield 4 cups packed
  • Pepper & salt; as needed
  • 2tb Ricard or Pernod
  • 12tb Yogurt
  • 4 Arugula leaf; finely
  • -slivered (garnish)

About this Author

iChef.com - Recipes, food and cooking information.

New in Soups, Stews & Chili Recipes

Additional Reading

Member Calendar Entries

Create Your Own Calendar

Read More Like This

Watch More Like This

More Topics Like This

Join Discussions About This

More Forum Posts
  • All
  • Articles
  • Videos
  • Plants
  • Members
  • Plant Guides
  • About Us
  • Privacy Policy†
  • Terms of Use†
  • Contact Garden Guides†
  • Site Map
  • Ad Choices
  • Advertise†

Topics

† Requires Javascript

Copyright © 1997-2010 Demand Media. All rights reserved.

Demand Media