Escarole Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 Escarole Soup Recipe

Escarole Soup

1 head escarole

1 large onion

1 ½ cups diced celery

3-4 cloves garlic

8 cups basic vegetable stock (I use Kitchen Basics because it has LOW SODIUM)

2 bay leaves

2 Tbsp. olive oil

1 tsp. oregano

Salt and pepper

Parmesan cheese, grated (optional)

 

Tear the escarole into small pieces.  Dice the onion and celery.  Mince the garlic.

In a soup pot, begin warming the broth, alone with the bay leaves.

In a large saucepan, heat the oil, add the onion, garlic, celery and oregano, sauté for about 4 minutes (I would sauté until the celery is cooked) on low heat.  Add the escarole, stirring constantly, until it wilts.  Transfer this mixture to a soup pot.  Simmer gently for about 30 minutes.  Remove the bay leaves.

Season with salt and pepper to taste.

 

(Recipe for Escarole Soup, was in The Everything Soup Cookbook, 2002, 2014)