Arugula and Potato Soup is a simple, rustic soup that is deceptively flavorful.
Now that my CSA Box share has ended, I have a nice supply of fresh potatoes, beets, carrots, turnips, sweet potatoes, garlic and onions to last me for a few weeks if I am lucky. I’ve made Roasted Vegetables with Sage and Thyme, and Beet and Apple Soup with some of my root vegetable stash, and am working my way through a hoard of fresh potatoes and sweet potatoes.
Root Vegetables – Carrots, Potatoes, Beets and Garlic
Although the baby arugula I got earlier in the summer was tender and wispy, and delicate enough for salads, the arugula I got towards the end of the season was sturdier and quite bitter. A friend of mine had shared a recipe for Arugula and Potato Soup that she’s been making for years, and mentioned it was best made with the more mature arugula, not baby arugula.
With just a few fresh ingredients, I made this soup in no time. This is a rustic soup, simple but oh so good. Although the arugula was very bitter raw, it became mild once cooked in the soup. This soup contains no stock, simply water. However, it is deceptively flavorful, and is a bowl of pure comfort. I think the trick is the garlic red pepper olive oil that is drizzled on top of the soup right before serving.
All you need to make this soup are a few simple ingredients – Arugula, Potatoes, Garlic, Pepper Flakes, and Whole Grain Bread. Beans are optional, but make a nice addition for some protein and fiber.
Arugula and Potato Soup Recipe
Adapted from Lidia's Italian Table. I made a few changes to this recipe, including reducing the amount of garlic olive oil in half and adding some beans for protein. I've served this soup two different ways, either with the Parmesan cheese crostini on top, or as the original recipe calls for, simply stirring the bread directly into the soup and sprinkling the Parmesan cheese on top. Either way, this simple soup is unexpectedly flavorful. The arugula loses all its bitterness after cooking.
- 2 potatoes peeled and cut into 1/2" thick slices
- 7 cups water
- salt to taste
- 1 pound arugula the tougher variety, not baby arugula
- 1 cup cooked beans optional
- 2 tablespoon extra virgin olive oil
- 3 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- whole grain bread
- freshly grated Parmesan cheese
In a 4-5 quart soup pot, combine the potatoes and water. Salt the water lightly and bring to a boil. Reduce heat to medium, and cook potatoes, covered, until they are tender but still hold their shape, about 18 minutes.
Meanwhile, cut off any thick stems from the arugula and wash well to remove any grit and salt. Drain arugula and cut into 2 inch lengths. Stir the arugula into the pot and let boil for another 10 minutes.
Meanwhile, in a small skillet, heat the olive oil over low heat. Add garlic and crushed red pepper, and cook until garlic is just golden.
To make crostini, brush a little garlic olive oil on top of the bread slice and sprinkle with some Parmesan cheese. Toast until cheese melts.
To serve, ladle soup into bowls and drizzle with some garlic olive oil. Break apart the Parmesan cheese crostini and serve with the soup.
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