Escarole And Potato Soup Food

ESCAROLE SOUP

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.

ESCAROLE AND POTATO SOUP

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

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.