Instructions: This soup from Apulia the spiked heel of Italy is made with potato cheese and bread approx minimalist poor mans fare. Whenever I make it Im tempted to substitute stock for water thinking that the few ingredients might benefit from a little help but it really doesnt need it. I need hardly add that the above is true only if the other ingredients are of high quality especially the bread and olive oil. Use a loaf of sturdy peasant type bread not so difficult to find these days. The olive oil should be extra virgin packed with character.

11kg potatoes peeled and diced
850ml water
Salt and cayenne pepper
85g rocket leaves roughly chopped
4 thick slices stale bread about llOg
5 tbsp olive oil
3 cloves garlic peeled and sliced

Put the potatoes in a saucepan with the water and salt.

Bring up to the boil and simmer for 10 minutes.

Add the rocket and cook for a further 15 minutes.

Taste add more salt if needed and a shake of cayenne pepper.

Draw off the heat add the bread and leave to stand covered for 10 minutes.

Meanwhile fry the garlic in the olive oil until golden brown.

Pour over the soup dust lightly with a little more cayenne and serve stirring the garlicky oil into the soup as you spoon it into bowls.

Serves 4

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