Arugula, Potato and Leek Soup Recipe

Name: Arugula, Potato and Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons vegetable oil; 2 medium leeks trimmed, cleaned thoroughly, chopped; 1 cup onions sliced; 1 teaspoon fennel seeds ground; 1 1/4 pounds potatoes peeled & coarsely cubed; 3 cups chicken broth; 1 1/2 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; ½ tablespoons yogurt; 4 each arugula (roquette) leaf, finely slivered (garnish)

Servings: persons

1 1/2 tablespoons vegetable oil
2 medium leeks trimmed, cleaned thoroughly, chopped
1 cup onions sliced
1 teaspoon fennel seeds ground
1 1/4 pounds potatoes peeled & coarsely cubed
3 cups chicken broth
1 1/2 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
½ tablespoons yogurt
4 each arugula (roquette) leaf, finely slivered (garnish)

1
Heat oil in large pot.
2
Add leeks and onion; cook over moderately low heat, stirring often, until softened - about 10 min.
3
Sprinkle with fennel and stir 30 seconds.
4
Add potatoes, broth, and water.
5
Simmer 25 min, until soft.
6
Add arugula and cook about 10 min longer, or until stems are soft.
7
Add salt, pepper and liquor to taste.
8
Puree to rough or smooth texture, as you like.
9
Adjust seasoning.
10
Serve hot or chilled, topped with yogurt and garnished with arugula slivers.
11
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.
12
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.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 tablespoons vegetable oil, 2 medium leeks trimmed, cleaned thoroughly, chopped, 1 cup onions sliced, 1 teaspoon fennel seeds ground, and more.

Yes, Arugula, Potato and Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arugula, Potato and Leek Soup

How did you like this recipe?

Frequently Asked Questions