Bread soup with potatoes and rocket

Bread soup with potatoes and rocket

By
From
Modern Italian Food
Serves
6
Photographer
Earl Carter

It is worth letting bread go old just to make this soup, a starch-lover’s paradise. And it absolutely cannot be made with ‘white death’, sliced supermarket white bread. However, when made with the right ingredients, the combination of bread and potato with peppery rocket, a hint of chilli and fragrant olive oil, it is a most rewarding dish.

Ingredients

Quantity Ingredient
500g potatoes, peeled and thickly sliced
cold water, enough to cover the potatoes
salt
300g stale bread
300g rocket
100ml extra-virgin olive oil
2 red chillies, sliced
3 garlic cloves, peeled and sliced
pecorino or parmesan, freshly grated

Method

  1. Cover the potatoes with cold water and a little salt. Cook until soft. Add the bread and rocket, taste, and add more salt if necessary. You may also need to add a little more water, in which case do make sure it is hot, not cold.
  2. Heat the olive oil in a small saucepan and gently fry the chilli and garlic for a few minutes. Discard the chilli if you do not like it, and pour the oil and garlic over the soup. Serve with freshly grated cheese.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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