Arugula, Potato & Leek Soup
Submitted by susie j
Arugula potato leek soup gets transformed by 4 cups of peppery arugula and a splash of Pernod. A versatile blender soup served hot or chilled, finished with yogurt and fresh greens.
YIELD
6 servingsPREP
45 minCOOK
45 minREADY
90 minArugula potato leek soup takes the classic French vichyssoise base and transforms it with 10 ounces of peppery arugula. The bitter green melts into the creamy potato puree, lifting the soup into something more complex and far less heavy than its all-potato cousin.
Ground fennel seed bloomed in the leek-onion sauté lays an unexpected anise foundation that gets reinforced at the end with a splash of Pernod or Ricard. Two tablespoons of the licorice-flavored liqueur (added at the end so the alcohol does not boil off) gives the soup a sophisticated depth that the vegetables alone cannot deliver.
Serve hot in winter as a main course bowl, chilled in summer as an elegant first course. The decision affects nothing in the cooking. A dollop of yogurt and a few slivers of fresh arugula scattered on top finish each bowl with creamy contrast and that final peppery hit.
Pro Tips
- Wash the leeks thoroughly. Leeks trap dirt between their layers, and gritty soup is unforgiving. Slice lengthwise, fan open, and rinse under cold running water.
- Cook the leeks and onion patiently over moderately low heat for the full 10 minutes. Rushing this step produces a thinner-tasting soup; proper sweating builds the flavor base.
- Pernod is the classic choice but Ricard or any anise-flavored liqueur works. Skip it only if you must; the soup tastes flatter without it.
- For chilled service, refrigerate at least 4 hours and adjust seasoning after chilling. Cold dulls flavors, so cold soup needs a heavier hand on salt.
Variations
- Replace half the arugula with watercress for a milder, slightly more delicate green flavor.
- Substitute heavy cream for the yogurt garnish for a richer presentation.
- Add a swirl of pesto or basil oil to each serving for a dressier plate.
Ingredients
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.
Comments
Thank you for the recipe. I didn’t even know you could cook arugula! I left out the fennel, liqueur, yogurt and salt and made it for my baby and was still delicious. :)