Arugula, Potato And Leek Soup Recipe

• 1 1/2 Tbsp. Oil
• 2 med Leeks, trimmed, cleaned thoroughly, & minced
• 1 med Onion, sliced
• 1 tsp Fennel seeds, grnd
• 1 1/4 lb Potato, peeled & coarsely cubed
• 3 c. Chicken broth
• 1 1/2 c. Water
• 10 ounce Arugula, washed, trimmed, to yield 4 c. packed Pepper & salt, as needed
• 2 Tbsp. Ricard or possibly Pernod
• 12 Tbsp. Yogurt
• 4 x Arugula leaves, finely slivered (garnish)

Directions