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Arugula~ Potato & Leek Soup

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      Title: ARUGULA~ POTATO & LEEK SOUP
 Categories: Soups, Vegetables
      Yield: 6 Servings
 
  1 1/2 tb Oil
      2 md Leek; trimmed, cleaned
           -thoroughly, & chopped
      1 md Onion; sliced (1 c)
      1 ts Fennel seeds, ground
  1 1/4 lb Potato; peeled & coarsely
           -cubed
      3 c  Chicken broth
  1 1/2 c  ;Water
     10 oz Arugula; washed, trimmed,
           -to yield 4 cups packed
           Pepper & salt; as needed
      2 tb Ricard or Pernod
     12 tb Yogurt
      4    Arugula leaf; finely
           -slivered (garnish)
 
  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
 
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