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
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
- 4 medium potatoes, peeled and quartered (about 2 cups)
- 3 cups water
- 2 cups (packed) cleaned arugula leaves, torn up
- Salt to taste
- 2 cups cut-up stale French or other crusty bread
- freshly ground black pepper
- 1/4 cup extra virgin olive oil
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
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
Leftovers, although not as perfect in texture, are great heated in the
microwave for a quick lunch.