Potato and Arugula Soup Serves 8-10
5 pounds new potatoes, peeled and diced 2 carrots, diced 2 stalks celery, finely diced 1 small white onion, diced 4 garlic cloves, peeled and thinly sliced 8 cups vegetable or chicken stock 1/2 pound arugula greens, rinsed & torn 1/2 teaspoon cayenne pepper 4 tablespoons good olive oil Kosher salt and fresh ground pepper to taste
1. Preheat oven to 350 degrees. 2. Toss potatoes, carrots, celery, white onion and garlic in olive oil and roast on a sheet pan in the oven for 15-20 minutes, until the vegetables just start to brown. 3. Meanwhile, heat stock to simmering in large soup pot. Remove the vegetables from the oven oven and add directly into soup pot. 4. Add torn arugula leaves to soup and season with cayenne, kosher salt and freshly ground pepper.
Serve immediately.
