(Previously posted on Facebook Fiddleheads Food Co-op )
Sue Guida shared this "simple" and lovely recipe for escarole soup, which she adapted from one by Dom Deluise. Yes, I know what mental picture popped in your head when you saw Dom's name : the loveable but VERY overweight actor. Me too. Rest assured Sue's adaption is very heart-healthy. (Substitute gluten-free vegetable broth to make it vegan.) This recipe also solves a problem for those - like me - who've seen the lovely heads of escarole we have from Hidden Brook Gardens and misidentify it as lettuce, or wonder what to do with it otherwise.
2 garlic cloves, minced
1 onion, chopped
2 carrots, sliced
1 potato, peeled and diced (some of the local potatoes in the co-op would be great for this)
4 cups chicken broth or vegetable broth
1 good-sized head of escarole, well-washed & coarsely cut
good-quality freshly-grated parmesean cheese or vegan substitute (optional)
In soup pot heat olive oil and gently brown garlic (do not burn). Add prepared onion, carrots and potato if using (which breaks up and thickens the soup nicely.) After 1 minutes add the broth; add chopped escarole, cover and bring to a boil. Lower heat and simmer 1 hour. Serve sprinkled with grated cheese. Have some hot italian bread on the table.
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Text and photos copyright 2011-2013 Janice Janostak unless otherwise noted. All rights reserved.