Escarole Soup With Ginger And Cilantro Food

ESCAROLE SOUP

Steps:

• Coat the bottom of a large pot with the olive oil and place it over medium heat.
• Give the oil a minute to heat up, then add the garlic.
• Cook the garlic, stirring frequently, for about 1 minute, until it becomes very fragrant. Be careful to avoid burning the garlic.
• Stir in the broth, chickpeas, pasta, and red pepper flakes. Raise the heat and bring the broth to a boil.
• Lower the heat and let the broth simmer for about 5 minutes, stirring occasionally, then stir in the escarole.
• Raise the heat and bring the broth back up to a boil. Lower the heat and let it simmer for about 5 minutes, stirring occasionally, until the pasta is tender and the escarole is wilted.
• Remove the pot from heat and stir in the lemon juice. Season the soup with salt and pepper to taste.
• Ladle into bowls and serve.

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 BEAN SOUP

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.

LENTIL & ESCAROLE SOUP (COOK'S ILLUSTRATED)

Steps:

• Heat the olive oil in a 6 qt heavy sauce pan or dutch oven over medium heat until it starts to shimmer.
• Add the onion, garlic, celery, carrot, parsley and 3/4 teaspoon of salt. Cook until the vegetables are soft and reduced -- about 15 -20 minutes, stirring occasionally.
• Increase the heat to medium high, add the broth, water, tomatoes, lentil, Parmesan rind & bay leaves and bring to a boil.
• Reduce heat, cover, and simmer for 1 hour - 1 1/4 hours until the lentils are soft.
• Stir in escarole and cook for about 5 minutes until wilted. Salt and pepper to taste.
• Garnish with a drizzle of olive oil and grated Parmesan cheese.

GINGER-SCENTED CHICKEN SOUP

Steps:

• Coarsely chop enough cilantro leaves to measure 1/2 cup, then coarsely chop enough stems to measure 1 cup.
• Simmer cilantro stems, finely chopped ginger, chicken, scallions, water, rice wine, and salt in a 6- to 8-quart pot, covered, skimming fat occasionally, 1 1/2 hours.
• Transfer chicken to a bowl and cool to warm.
• While chicken cools, pour broth through a sieve into a large bowl, discarding solids. Return broth to pot, then add carrots and ginger matchsticks and boil, uncovered, until carrots are tender, 10 to 15 minutes.
• Shred chicken, discarding skin and bones. Add noodles to soup and boil, stirring occasionally, until noodles are tender, about 8 minutes.
• Stir in chicken, chopped cilantro leaves, and salt to taste.

ESCAROLE SOUP

Steps:

• Wash the escarole and dry it in a salad drier. Chop the leaves coarsely.
• Bring the chicken stock to a boil and add the escarole. Stir and cook for five minutes, or until the leaves are wilted and tender. Turn down heat and remove the escarole with a slotted spoon. Set aside.
• Bring the stock to boil. Add the spagghetini and cook until al dente (three to four minutes), stirring with a fork to prevent the strands from sticking together. Turn down heat, add the escarole, olive oil, salt and pepper.
• Pour the beaten egg in a thin stream into the soup so that it forms strands in the liquid. Serve the soup immediately, passing the cheese separately.

ESCAROLE SOUP WITH GINGER AND CILANTRO

Steps:

• Bring broth to a boil in a 3-quart saucepan. Add carrot and pasta; cover, reduce heat, and simmer 6 minutes, stirring occasionally.
• Stir in escarole and chicken; cook for 3 minutes or until chicken is done.
• Remove from heat; stir in ginger and curry paste. Ladle soup into 4 bowls; sprinkle with cilantro.