Potato-Arugula Soup

2 lbs new potatoes, washed & diced
3 3/4 c. vegetable stock
1 medium carrot, diced
4 ounces arugula, torn up
1/2 tsp cayenne pepper
1/2 loaf stale ciabatta bread, in chunks
Salt and fresh-ground pepper
4 cloves garlic, sliced or minced
4 tbsp olive oil (or less)
Salt and Pepper

Simmer potatoes in vegetable stock 10 minutes

Add carrots and arugula and simmer 15 minutes, until vegetables are tender.

Add cayenne, bread, salt, and pepper to taste. Cover, remove from heat, and let stand 10 minutes. Meanwhile, saute garlic in oil until golden.

Pour soup into bowls; add garlic to each bowl and serve hot.

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