Arugula Soup

Source: Adapted from Marcella Hazan's More Classic Italian Cooking, Knopf, 1978.


4 medium potatoes, peeled and diced (2 cups)
3 cups water
2 cups cleaned arugola leaves, torn up
Salt to taste
2 cups cut-up stale French or other crusty bread
1/4 cup virgin olive oil

Yield: 4-6 servings

Boil the diced potatoes in salted water for about 15 minutes. Wash the arugula, making sure that all the sand is gone. Add the arugola and 2 large pinches of salt to the potatoes. Cover the pot. Cook for an additional 15 or 20 minutes at low heat until the potatoes are comfortably 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.