Pictures of this dish have been sitting on my phone for weeks and now, down here on the banks of the Colorado it’s almost too warm to be wanting to make soup, but I do understand that other people in other places are a little chillier and might still entertain the idea.
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.
Arugula, Potato, and Leek Soup
Recipe By : Elizabeth Schneider
Source : Uncommon Fruits and Vegetables
Serving Size : 12
Categories : Soups
Amount Measure Ingredient — Preparation Method ———————— ———————— —————————————————————————————— 3 tablespoons Oil 4 medium Leeks, trimmed, cleaned thoroughly, and chopped 2 cups Sliced onion 1 teaspoon Ground fennel seeds 2½ pounds Potatoes, peeled and coarsely cubed 6 cups Chicken broth 3 cups Water 20 ounces Arugula, washed, trimmed, to yield 4 cups packed Salt and pepper, as needed ¼ cup Ricard or Pernod 1½ cups Plain yogurt 4 Finely slivered arugula leaves; garnish
Heat oil in a 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 liqueur to taste.
Purée to rough or smooth texture, as you like. Adjust the seasoning. Serve hot or chilled, topped with yogurt and garnished with arugula slivers.
Mix the evaporated milk and water and pour into a medium saucepan over a medium-low flame. Simmer to reduce. While the milk is simmering, add the pressed garlic, white pepper, thyme, nutmeg, and turmeric.
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Per Serving (excluding unknown items): 189 Calories; 5g Fat (26.3% calories from fat); 7g Protein; 28g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 418mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 1 Fat
I got a little enthusiastic with the sea-salt grinder; be sure you don’t repeat my error or you’ll have to double the batch to even things out. Not that that’s a bad thing; it just means you’ll have plenty to freeze for another day when you feel too tired to cook.
The soup may curdle after freezing. If it does, just hit it a lick with a stick blender or a food processor and it’ll smooth right out.
A giant elf walks the streets of Hong Kong. It has come to steal regret. Fnord.
