Escarole And Potato Soup Food

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ESCAROLE SOUP



Escarole Soup image

Provided by Food Network

Categories     main-dish

Time 2h10m

Number Of Ingredients 14

8 pounds escarole, chopped
1 pound ground beef
2 teaspoons garlic powder
2 teaspoons black pepper
2 tablespoons Locatelli cheese
1/4 cup bread crumbs
1 egg
3 chicken breasts, split into 6 pieces
3 stalks celery
4 carrots, peeled
1 dozen large eggs
4 to 5 ounces Locatelli cheese
Salt
Black pepper

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



Escarole and Potato Soup image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 8 cups for 2 servings

Number Of Ingredients 8

1 tablespoon olive oil
1 medium onion, chopped
2 ribs celery, chopped
3 russet potatoes, peeled and cut into 1" pieces
4 cups low sodium chicken stock
2 cups water
Salt and pepper
1 large head escarole, washed and sliced into 1/2" ribbons

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 AND BEAN SOUP



Escarole and Bean Soup image

Provided by Giada De Laurentiis

Time 22m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread

Steps:

  • Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
  • Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

MAMMA'S ESCAROLE SOUP



Mamma's Escarole Soup image

That's Dom DeLuise's Mamma. The recipe originated in Spinosa, Italy. If you want a carnivorous variation, you can some spareribs and/or Italian sausages with the garlic, and brown well before adding anything else. To make this completely vegetarian, use vegetable stock in place of chicken stock. You can add water or a little more broth if the soup is too thick. Serve with hot Italian bread.

Provided by Chocolatl

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 garlic cloves, minced
1 onion, chopped
2 carrots, sliced
1 potato, peeled and diced (optional)
2 cups chicken broth
2 heads escarole, washed and coarsely chopped
parmesan cheese, grated

Steps:

  • Heat olive oil in a large saucepan and brown the garlic.
  • Add onion, carrots, and potato (if using). Cook 1 minute.
  • Add broth.
  • Add escarole, cover, and bring to a boil.
  • Reduce heat to low and simmer for 1 hour.
  • Spoon into bowls and sprinkle with grated cheese.

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