ESCAROLE SOUP
This wonderful Italian soup is a hearty addition to your weeknight meal rota.
Provided by Erren Hart
Categories Soup
Time 35m
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the onion and cook until soft.
- Add the garlic and cook another minute.
- Add the chicken stock, Parmesan cheese rind, and a pinch of salt.
- Add the escarole and allow to wilt about 2 minutes.
- Cover and simmer until the escarole is the softness you prefer.
- While the soup simmers, cook the pasta according to package instructions and set aside until needed.
- Add the lemon juice, and taste for seasoning then season the soup with salt to taste.
- Ladle onto the pasta in soup bowls and serve hot.
Nutrition Facts : Calories 421 kcal, Carbohydrate 58 g, Protein 18 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 487 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
ESCAROLE SOUP
Steps:
- Preheat the oven to 350 degrees. Cut off the core of the escarole, wash it and then place it in a pot with a couple cups of water to steam it. While escarole is steaming, put the meat in a bowl and cover it lightly with a layer of garlic salt, layer of black pepper and 2 layers of cheese. Then, add a layer of breadcrumbs and 1 egg. Mix well. Roll the mixture into 1/2-inch meatballs. Place the meatballs on a baking sheet and bake for 15 minutes. Remove the cooked meatballs from the oven and place them in a brown paper bag with a paper towel. Shake the bag a few times to eliminate excess grease. Drain the steamed escarole and chop it. After chopping the escarole, drain it again.
- Fill a 16 quart stock pot a little more than halfway with cold water. Add chicken, celery, carrots and salt and pepper to taste. Cook on medium heat for approximately 1 1/2 to 2 hours, skimming the top of the pot every 15 minutes or so. Be careful not to add too much salt to the soup until it is finished because the escarole, eggs and cheese have salt in them. After cooking, remove the chicken from the broth and let cool. Turn the stove up to high and bring the broth to a boil. Once the broth comes to a boil, add the escarole and the meatballs. Stir until completely mixed. Cut the chicken into bite sized pieces and add to the soup. Bring soup back to a boil. In a bowl, mix together the eggs and cheese with a wire whisk. Slowly stir the egg/cheese mixture into the boiling soup. Reseason if necessary. Cover the pot and remove from the heat. Let it sit for 15 minutes prior to serving.
ESCAROLE AND POTATO SOUP
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 8 cups for 2 servings
Number Of Ingredients 8
Steps:
- In a pot heat the oil over medium high heat. Stir in the onions, celery and potatoes and cook for about 5 minutes. Pour in the chicken stock and water and bring to a boil. Reduce heat and simmer the soup for 20 minutes or until the potatoes are tender.
- Season the soup with salt and pepper. Stir in the escarole and cook for 2-3 minutes. Serve immediately with crusty bread and grated parmesan
BROKEN SPAGHETTI SOUP WITH ESCAROLE
This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt( and chicken thighs. Midweek? A meat-free menu to lighten things up.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium soup pot, melt the butter over medium heat. When it foams, add the pasta and cook until nutty, fragrant and deep golden brown. Transfer to a container to cool completely then cover and reserve.
- To the pot add the olive oil, 2 turns of the pan, and then add the garlic, onions and herb bundle. Season with some salt and pepper, and then sweat the vegetables until tender.
- Wilt the escarole into the onions and garlic and add some nutmeg. Add the stock and 2 cups water.
- Cool the soup and store for a make-ahead meal. Reheat to a low boil, add the toasted pasta and cook to al dente. Stir in the lemon zest and juice, and serve in shallow bowls topped with some grated cheese.
SAN FRAN-CAESAR WITH SOUR DOUGH CROUTONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F.
- Heat garlic and oil over low heat and melt butter into the oil. Place the bread in a large bowl and toss with garlic oil and butter. Season with pepper, Parmesan and thyme. Spread croutons evenly on a baking sheet and bake until crisp and golden, 15 minutes.
- In the bowl you made the croutons in, combine garlic, lemon juice, hot sauce, Worcestershire sauce and mustard. Whisk in extra-virgin olive oil while mixing the dressing.
- Remove croutons and let cool. When you are ready to serve, add lettuce to the dressing in the bowl and toss to coat evenly. Add cheese, salt and pepper, croutons. Toss again. Adjust seasonings and serve, with or without anchovies.
ESCAROLE SOUP
This yummy soup with little sausage balls and escarole in a rich tomato base with white beans is YUMMO!
Provided by Melanie Garland-Sloan
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 14
Number Of Ingredients 6
Steps:
- Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 15 g, Cholesterol 40.2 mg, Fat 19.4 g, Fiber 4.3 g, Protein 16.4 g, SaturatedFat 6.3 g, Sodium 1688.1 mg, Sugar 2.5 g
ESCAROLE SOUP WITH BACON AND CROUTONS
Provided by Maria Thomann
Categories Soup/Stew Leafy Green Herb Sauté Lunch Parmesan Basil Bacon Winter Escarole Bon Appétit Massachusetts Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Brush bread with oil. Arrange on baking sheet. Bake bread until golden, about 10 minutes.
- Sauté bacon and onion in pot over medium heat until brown, about 20 minutes. Add broth, basil and rosemary, then escarole. Simmer until escarole is tender, about 25 minutes. Mix in 2/3 cup Parmesan. Season with salt and pepper.
- Place croutons in bowls; ladle soup over. Pass remaining 1 cup Parmesan.
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