Arugula, Potato and Leek Soup
| Yield: | 6 Servings |
| Categories: | Soups, Vegetables |
| 1 1/2 | tb | Oil |
| 2 | md | Leek; trimmed, cleaned thoroughly, & chopped |
| 1 | md | Onion; sliced (1 c) |
| 1 | ts | Fennel seeds, ground |
| 1 1/4 | lb | Potato; peeled & coarsely cubed |
| 3 | c | Chicken broth |
| 1 1/2 | c | ;Water |
| 10 | oz | Arugula; washed, trimmed, to yield 4 cups packed |
| Pepper & salt; as needed | ||
| 2 | tb | Ricard or Pernod |
| 12 | tb | Yogurt |
| 4 | Arugula leaf; finely slivered (garnish) |
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