Instructions: Put potatoes and water in heavy pot and bring to boil. Cook potatoes about 15 minutes or until partially cooked, then add arugula and a couple large pinches salt. Cover pot and continue cooking about 20 minutes.

Turn off heat, add bread, then cover and let pot stand about 10 minutes.

Add pepper and olive oil to taste and serve. Drizzle with a little more olive oil if you wish, after it has been ladled into bowls.

NOTES : My friend Priscilla Coe first introduced me to this recipe 10 years ago. It is a very easy soup, and very inexpensive if you grow your own arugula. Make sure you spring for a good sourdough bread and excellent olive oil. It is the difference between a good soup and a great soup.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.