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Page 376
Arugula and Potato Soup
2 potatoes, peeled and cut into ½-inch slices
3 cloves garlic, minced
4 cups water¼ teaspoon crashed red pepper flakes
1 large bunch arugula2 tablespoons olive oil
0376-001 cup day-old bread, chopped into 1-inch cubesSalt and pepper
Parmesan cheese

Put potatoes and water in a deep saucepan and bring the water to a boil. Reduce heat to medium and cook about 15 minutes, covered.
Wash arugula well, discard any thick stems, and chop. Add to soup pot with bread cubes and simmer for about 10 minutes.
Meanwhile, in small pan, slowly sauté the garlic and red pepper flakes in olive oil for about 2 to 3 minutes. Do not allow to brown. Add to soup pot and season with salt and pepper to taste.
Sprinkle with Parmesan cheese find serve piping hot.
Serves 4.

 
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