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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…

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