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.