Serves 6
1 ½ Tbsp. oil
1 ½ c. water
2 med. leeks, trimmed, and chopped
10 oz. arugula, washed & trimmed, 4 cups packed
1 med. onion, sliced (1 c) to yield
1 tsp. fennel seeds, ground
pepper & salt, to taste
3 potatoes, peeled & coarsely cubed
12 Tbsp. yogurt (soy is fine)
one sweet potato, shredded
4 arugula leaves, finely slivered (garnish)
3 c. broth (chicken or veggie)
2 Tbsp. Ricard or Pernod, optional
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 sec. Add potatoes, sweet 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 (if desired), 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. Can be puréed to a chunky or or a smooth texture, and served hot, as a main dish, or hilled, as a first course.
adapted from Uncommon Fruits and Vegetables by Elizabeth Schneider