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

Ingredients:
1 1/2 Tablespoon(s) Oil
2 Leeks, trimmed cleaned
thoroughly & chopped
1 Onion, sliced
1 Teaspoon(s) Fennel seeds, ground
1 1/4 Pound(s) Potato, peeled & coarsely
cubed
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 leaves, finely
slivered garnish
Directions:
Date: Sat, 02 Mar 1996 07:46:00 GMT From: gemini@synapse.net
(Georgette & Dave Burnside) 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 MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #63 From the
MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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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