Italian Arugula and Potato Soup
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2 lbnew potatoes
3 3/4 cwell-flavored vegetable stock
1/2 tspcayenne pepper
1/2loaf stale ciabatta bread, torn into chumks
4 clovegarlic, thinly sliced
4 Tbspolive oil
·salt and freshly ground black pepper
How to Make Italian Arugula and Potato Soup
- Dice the potatoes. Place them in a saucepan with the stock and alittle salt and bring to a boil. Simmer for 10 minutes.
- Finely 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.
- Add 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.
- Meanwhile,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.