I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
cook Onion in butter, 3 minutes.
add Garlic and cook an additional 3 minutes.
add Escarole and cook another 3 minutes.
add 2 cups stock, 1/2 teaspoons sugar, 1/2 teaspoons salt, pepper to taste.
simmer covered for 15 minutes.
add 3 cups stock and bring to a boil.
stir in Orzo, Meatballs, and Spinach.
simmer 15 minutes
garnish with grated locatelli cheese (or Parmesan).
When making this soup, consider getting a big pot and making a double batch. Everyone will want seconds and it's a great leftover.
inutes.
Stir in the escarole and cook over low heat
nto soup.
Add garlic.
Rinse escarole well.
Cut escarole into
Boil chicken broth.
Clean escarole.
Lay out to dry.
Break escarole into boiling, salted water.
Cook until tender. Make tiny meatballs and put into broth.
Drain escarole and put into broth.
Combine eggs, cheese, salt, pepper and garlic powder.
Pour into soup mixture.
Cook about 15 minutes longer.
olden in color, add the escarole .
One minute later, add
Prepare little meatballs and fry until brown.
Boil escarole. Next run it under cold water and strain.
Chop escarole into small pieces.
Add meatballs and escarole to broth and cook for 10 to 15 minutes.
Beat eggs and add Parmesan cheese.
Add egg mixture to broth.
Cover and simmer for 10 to 20 minutes.
Stir and simmer 5 to 10 minutes.
Wash escarole and then boil 1 hour.
Strain escarole, then boil noodles until done and then strain.
Add noodles and escarole to chicken broth.
Cook on low heat until broth is hot.
In large soup or spaghetti pot, heat oil.
Add minced onion; saute lightly, just until onion is transparent (about 5 minutes). Add tomatoes, beef broth, escarole and all seasonings; cook, uncovered, over medium heat until tomatoes are cooked down and escarole is tender, approximately 20 to 30 minutes.
Serve hot. Makes 4 servings.
Good in summer!
inutes.
Stir in the escarole, 3/4 teaspoon of salt
In a medium bowl, combine ground turkey, egg white, garlic, parsley, Parmesan cheese, salt and pepper.
Mix lightly to blend. Shape into 16 meatballs.
In a large soup pot, bring chicken broth to a boil. Add meatballs and orzo, reduce heat to medium-low, cover and simmer 15 minutes or until meatballs are cooked through.
Add escarole and lemon juice. Cover and simmer 5 minutes, or until escarole is tender.
Serve sprinkled with more Parmesan cheese.
In a large stockpot, saute the onions, garlic and celery until tender.
Add the chicken broth.
Add the carrots and let simmer for about 20 minutes, then add the broccoli, cauliflower, escarole and chicory.
Again, let simmer until these vegetables are done.
In a separate bowl, beat the eggs.
Slowly add the eggs to the soup mixture, while constantly stirring the soup, until the egg mixture is cooked.
Serve with Parmesan cheese and croutons.
If the broth should boil down, add more broth.
inutes). Add white beans and escarole; cover and cook - stirring often
br>Return white meat to soup, reduced to about 4 quarts
about 30 minutes. Add the escarole, salt, and pepper and cook
Wash escarole leaves in cold water to
Crumble sausage without casing into deep, 3-quart microwaveproof casserole.
Add onion and garlic; microwave, covered, on High until sausage is cooked through, about 7 minutes. Trim escarole and tear white and light green leaves into bite size pieces.
Measure 3 cups packed leaves.
Break up sausage with fork.
Stir in escarole, cannellini beans with liquid, chicken broth, tomatoes with liquid, salt to taste, fennel seed and pepper.
Break up tomatoes with spoon.
Microwave, covered, on High for 15 minutes.
In a 6 quart Dutch oven heat oil on medium high until hot. Add carrots, onion and garlic; cook 4 minutes or until onion softens, stirring frequently. Stir in broth and water; heat to boiling. Stir in escarole and orzo; heat to boiling.
Reduce heat to medium low; simmer, uncovered, 6 minutes or until escarole and orzo are tender. Stir in turkey and black pepper. Reduce heat to low and simmer 3 minutes until turkey is heated through. Serve with parmesan.
In a large soup pot melt butter over medium heat and add onion and saute until golden.
Add the escarole to the pot and a pinch of salt and stir to coat well with the onion and butter.
Add broth and bring to a boil.
Add the rice and cover, adjust the heat to bring the soup to a simmer.
Let simmer 20 - 25 minutes, stirring occasionally, until rice is al dente.
Add cheese and serve immediately.