Potato, Rocket and Bread Soup

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Here is an Italian soup that deserves to be better known. All year-round supplies of rocket can be achieved by regular sowings of rocket between February and October.


  • 1 lb (450 g) floury potatoes, peeled and thickly sliced
  • Sea salt
  • 1 large handful rocket, washed and any tough stalks removed
  • 4 slices of stale French or Italian bread
  • 6 tablespoons olive oil
  • 1 large clove garlic, crushed


    Cover the potatoes with cold, salted water and bring to the boil. Cook for about 10 minutes and then add the rocket. Cook until the potatoes are very soft. Add the bread and stir well.

    In a frying pan, heat the oil and fry the garlic for just a few moments. This is to flavour the oil – the garlic is then removed and the oil stirred into the soup.