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Arugula, Potato and Leek Soup

 
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Arugula, Potato and Leek Soup recipe

Yield

6

servings

Prep

45

min

Cook

45

min

Ready

90

min

Low Cholesterol, Trans-fat Free
 

Ingredients

1 ½ tablespoons vegetable oil
2 medium leeks
trimmed, cleaned thoroughly, chopped
*
1 cup onions
sliced
1 teaspoon fennel seeds
ground
1 ¼ pounds potatoes
peeled & coarsely cubed
3 cups chicken broth
1 ½ cups water
10 ounces arugula (roquette)
washed, trimmed, to yield 4 cups packed
1 x salt and black pepper
to taste
*
2 tablespoons liqueur
ricard or pernod, anise flavor
12 tablespoons yogurt
4 each arugula (roquette)
leaf, finely slivered (garnish)
*

Directions

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.

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 337g (11.9 oz)
Amount per Serving
Calories 20531% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 201mg 8%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 12g
Vitamin A 2% Vitamin C 15%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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