Arugula, Potato, and Leek Soup

Name: Arugula, Potato, and Leek Soup
Yield: Makes about 6 cups
Cuisine: French
Ingredients: 1½ tablespoons safflower or other light vegetable oil; 1½ tablespoons safflower or other light vegetable oil; 2 medium leeks, trimmed, cleaned thoroughly, and chopped (1½ cups); 1 medium onion, sliced (1 cup); 1 teaspoon ground fennel seeds; 1¼ pounds potatoes, peeled and coarsely cubed (3 cups); 3 cups chicken broth; 1½ cups water; About 10 ounces arugula, washed, trimmed, to yield 4 cups packed (see Preparation); Pepper and salt, as needed; Pepper and salt, as needed; About 2 tablespoons Ricard or Pernod; About 2 tablespoons Ricard or Pernod; Yogurt, about 2 tablespoons per serving; 4 arugula leaves, finely slivered

Preparation info

Makes about
6 cups

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

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 puréed to a chunky or a smooth texture, and served hot, as a main dish, or chilled, as a first course.

Ingredients

1½ tablespoons safflower or other light vegetable oil
2 medium leeks, trimmed, cleaned thoroughly, and chopped (

Americas
Europe
France
United States
Italy
Greece
New York City
Starter
Main course
Gluten-free
Mediterranean

Method

Heat oil in large pot. Add leeks and onion; cook over moderately low heat, stirring often, until softened—about 10 minutes. Sprinkle with fennel and stir 30 seconds.
Add potatoes, broth, and water. Simmer 25 minutes, until soft. Add arugula and cook about 10 minutes longer, or until stems are soft. Add salt, pepper, and liquor to taste.
Purée to rough