Italian Arugula and Potato Soup
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- 2 lb
- new potatoes
- 3 3/4 c
- well-flavored vegetable stock
- 1 medium
- 4 oz
- 1/2 tsp
- cayenne pepper
- loaf stale ciabatta bread, torn into chumks
- 4 clove
- garlic, thinly sliced
- 4 Tbsp
- olive oil
- salt and freshly ground black pepper
1Dice the potatoes. Place them in a saucepan with the stock and alittle salt and bring to a boil. Simmer for 10 minutes.
2Finely dice the carrot and add to the potatoes and stock. Tear the arugula leaves and drop into the pan.Simmer for 15 minutes longer until the vegetables are tender.
3Add the cayenne pepper, salt and black pepper to taste, and the chunks of bread. Remove the pan from the heat, cover and leave to stand about 10 minutes.
4Meanwhile,saute the garlic in olive oil until golden brown. Pour the soup into bowls and add alittle of the garlic to each bowl. Serve at immediately.