Arugula, Potato And Leek Soup Recipe

Ingredients

  • 1 1/2 Tbsp. Oil
  • 2 med Leeks, trimmed, cleaned thoroughly, & minced
  • 1 med Onion, sliced
  • 1 tsp Fennel seeds, grnd
  • 1 1/4 lb Potato, peeled & coarsely cubed
  • 3 c. Chicken broth
  • 1 1/2 c. Water
  • 10 ounce Arugula, washed, trimmed, to yield 4 c. packed
  •     Pepper & salt, as needed
  • 2 Tbsp. Ricard or possibly Pernod
  • 12 Tbsp. Yogurt
  • 4 x Arugula leaves, finely slivered (garnish)

Description

Heat Oil In Large Pot. Add In Leeks And Onion; Cook Over Moderately Low Heat, Stirring Often, Till Softened - About 10 Minutes. Sprinkle With Fennel And Stir30 Seconds. Add In…

Cook Eat Share Favicon Cook Eat Share
View Full Recipe



Found Country:US image description
Back to top