bread, potato and arugula soup

[Guest guest]

I just watched Lidia make this on her (pbs) tv program and i'm hungry now! -pat

 

 

 

* Exported from MasterCook *

 

Bread, Potato And Arugula Soup

 

Recipe By :Lidia Matticchio Bastianich

Serving Size : 8 Preparation Time :0:00

Categories : SOUPS Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound baking (Idaho) potatoes -- peeled and sliced 1/2-in

7 cups vegetable broth or water

Salt

1 pound arugula -- see note

1/2 cup stale Italian Bread -- crusts removed, 1/2-cubes

2 tablespoons extra virgin olive oil -- or more if desired

6 garlic cloves -- crushed

1 whole peperoncino (dried hot red pepper)

or

1/2 teaspoon crushed red pepper

1/2 cup freshly grated Pecorino Romano cheese

 

In a deep, heavy 4- to 5-quart pot, combine the potatoes and water. Salt the

water lightly and bring to a boil. Adjust the level of heat to medium-high and

cook the potatoes, covered, until they are tender but still hold their shape,

about 18 minutes.

 

Meanwhile, cut off the thick stems from the arugula and wash the leaves in cool

water to remove all sand and grit, changing the water if necessary. Drain the

arugula well and cut into 2-inch lengths.

 

Stir the arugula and bread into the pot and let boil for another 10 minutes.

 

GARNISH: In a small skillet, heat the olive oil over low heat. Add the garlic

cloves and peperoncino and cook, stirring, until the garlic is golden, up to 3

minutes.

 

Remove the pan from the flame. Add a ladle of soup to the garnish and stir.

Scrape the contents of the skillet into the soup pot and stir well. If using a

dried pepper, remove it. Season the soup with salt to taste and serve in warm

bowls, sprinkled with the grated cheese.

 

TIPS: If you prefer, you may toast the bread cubes. Preheat the oven to 350

degrees F. Place the bread in a bowl and drizzle with 2 teaspoons olive oil.

Toss well. Spread the bread cubes in an even layer on a baking sheet and toast,

stirring occasionally, until golden brown, about 12 minutes.

 

Description:

" Zuppa di Patate, Rucola, e Pane "

Cuisine:

" Italian "

Source:

" Lidia's Italian Table (1998 William Morrow) "

S(Email From):

" kitpath 12/99 "

 

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Per serving: 142 Calories (kcal); 6g Total Fat; (37% calories from fat); 5g

Protein; 17g Carbohydrate; 7mg Cholesterol; 182mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : By Tradition, soups that are made with bread as a thickening are called

" zuppa. " The ideal arugula to use for this soup is the tougher, wilder, larger

leaf kind; the fragile hydrophonic type is too delicate for this dish.

Nutr. Assoc. : 4608 1582 0 0 5123 0 0 2130706543 0 0 20087

 

 

-:-

Pat Hanneman of Kitchen Path recipes:

http://home.earthlink.net/~kitpath/y of MasterCook Resources (McRn)