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Ingredientes
- 4 med new potatoes scrubbed and diced (about 2 c.)
- 3 c. water
- 2 c. arugula leaves loosely packed then minced salt
- 2 c. cubed country sourdough bread freshly grnd black pepper generous
- 4 tsp green fruity extra virgin olive oil
Direcciones
- Put potatoes and water in heavy pot and bring to boil. Cook potatoes about 15 min or possibly till partially cooked, then add in arugula and a couple large pinches salt. Cover pot and continue cooking about 20 min.
- Turn off heat, add in bread, then cover and let pot stand about 10 min.
- Add in pepper and extra virgin olive oil to taste and serve. Drizzle with a little more extra virgin olive oil if you wish, after it has been ladled into bowls.
- NOTES : My friend Priscilla Coe first introduced me to this recipe 10 years ago. It is a very easy soup, and very inexpensive if you grow your own arugula. Make sure you spring for a good sourdough bread and excellent extra virgin olive oil. It is the difference between a good soup and a great soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 515g | |
| Recipe makes 4 servings | |
| Calories 496 | |
| Calories from Fat 23 | 5% |
| Total Fat 2.54g | 3% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 795mg | 33% |
| Potassium 1144mg | 33% |
| Total Carbs 101.58g | 27% |
| Dietary Fiber 6.6g | 22% |
| Sugars 5.65g | 4% |
| Protein 18.11g | 29% |
