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Recipe Name: Arugula, Potato And Leek Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

1 1/2 Tablespoon(s) Oil
2 Leek, trimmed cleaned
thoroughly & chopped
1 Onion, sliced 1 c
1 Teaspoon(s) Fennel seeds, ground
1 1/4 Pound(s) Potato, peeled & coarsely
3 Cup(s) Chicken broth
1 1/2 Cup(s) Water
10 Ounce(s) Arugula, washed trimmed
to yield 4 cups packed
Pepper & salt, as needed
2 Tablespoon(s) Ricard or Pernod
12 Tablespoon(s) 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 From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 162
Calories From Fat: 46
Total Fat: 5.1g
Cholesterol: 1.8mg
Sodium: 409.9mg
Potassium: 780.1mg
Carbohydrates: 22.7g
Fiber: 3.3g
Sugar: 5g
Protein: 7.4g

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