Arugula Soup

Arugula, also called rocket or roquette, is a green, leafy Mediterranean plant used for soups and salads. Although arugula is often wild, and nearly a weed in Mediterranean countries, it is a luxury item in grocery stores in the U.S. This simple, yet satisfying soup was adapted from Marcella Hazan's More Classic Italian Cooking, Knopf, 1978. I serve this soup as the first course before a sautéed fish or a simple roasted veal or chicken entrée. Arugula is most readily available in late summer and early fall. Look in the fresh herb section of the produce department.


Yield: 4-6 servings

Boil the potatoes in salted water for about 15 minutes. Wash the arugula, making sure that all the sand is gone. Add the arugula and about a tablespoon of salt to the potatoes. Cover the pot. Cook for an additional 15 or 20 minutes at low heat until the potatoes are fork tender. Add the bread to the pot. Remove from heat, and cover the pot. Let stand for 10 minutes. Add a liberal grinding of pepper and the olive oil. Stir well, and taste for salt and pepper. Serve immeditately.

Leftovers, although not as perfect in texture, are great heated in the microwave for a quick lunch.

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