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Post by berlyn on Jan 27, 2008 13:29:56 GMT -5
This recipe is a good cold dreary weather flu/cold season pick me up soup.
In a large pot bring to boil;
4 1/2cups Organic Chicken broth ( I use a 32oz box then add 1/2 cup of water into container and "rinse out" what stuck to the sides to get the full 4 1/2 cups) 1 head of escarole, chopped up 1 can (app 14 oz) of any white bean 1 chicken breast or several thighs, cubed 1 chopped onion 1 tsp Adam's Reserve Herbes de Provence
Cook 5 minutes. Stir in 1/2 cup Parmesan cheese.
It's the Herbes de Provence that makes this soup so good & fragrant!!
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Post by donmattera on Jan 27, 2008 14:09:14 GMT -5
Here's a quick tip for the escarole. Fill a large pot with cold water, Chop the escarole to desired size, submerge in the H2o. Remove the escarole by the handful to a colander, Don't dump the water and escarole into the colander. Repeat at least 3 times. Escarole is grown in very fine sand , even though you can't see it it's there. Dumping the h20 and escarole at once just puts the sand back in.
Try this recipe Clean the escarole as above Heat some olive oil and garlic in a saute pan, drop in the escarole and wilt. remove from heat and add some crushed red pepper flakes and a can of cannolini beans(rinse first) Drizzle with more olive oil and enjoy. Keeps several days in the fridge. Great served as a buschetta with a chunk of provolone cheese.
Don
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Post by rogercardigan on Jan 27, 2008 14:39:25 GMT -5
Escarole?
"Waiter, there are snails on her plate!"
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Post by berlyn on Jan 27, 2008 15:50:41 GMT -5
Don, Thanks for the escarole tip. Grit can ruin a meal but a worm has been the grosses so far for me!
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Post by treatmaker on Jan 27, 2008 15:56:45 GMT -5
Here's a quick and easy soup along the lines of Berlyns. Vegetable or chicken stock which ever you prefer. Saute 1 large head fennel in olive oil and butter, along with a large onion and clove of garlic, add clean escarole and saute. Add stock, can of white beans and salt and pepper to taste. You can also add a small sized pasta to this soup too. The fennel gives it a great flavor.
Treatmaker
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Post by foodisgood on Jan 28, 2008 11:22:46 GMT -5
I don't believe I've ever had escarole. Is it much different from kale? I like to use kale in soup.
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Post by berlyn on Jan 28, 2008 12:12:11 GMT -5
Escarole is like a head of curly leaf lettuce and has a bitter taste. I've never had kale, so I can't compare. I believe kale is in the cabbage family. Here's an article on escarole en.wikipedia.org/wiki/EscaroleThe Herbes de Provence is what really makes the soup taste and smell so great. Mine does have lavendar in it. en.wikipedia.org/wiki/Herbes_de_Provence
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Post by foodisgood on Jan 28, 2008 15:23:54 GMT -5
Okay, I bought something that was allegedly escarole and it looks like this pic
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Post by treatmaker on Jan 28, 2008 15:51:40 GMT -5
That's it! Use Don's tip in cleaning it.
Treatmaker
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Post by donmattera on Jan 29, 2008 7:43:34 GMT -5
When you buy escarole. Look for a head that is heavy for it's size, and at least 50% of the leaf is white, and the rest is a light green color,with no brown edges. The darker the green, the more bitter it will be. it is great torn and used in a mixed green salad. Don
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Post by nana on Jan 18, 2015 20:16:53 GMT -5
Maybe no one will look at this after so long, but we just had escarole and beans for dinner tonight--my absolute favorite soup in the world...so here's my version: (and I can't add anything to the excellent cleaning tips here so I won't)
olive oil At least 5 cloves of garlic, minced (more can't hurt!) 2 small heads or one really large escarole, cleaned and chopped crosswise 1 28oz can whole or diced tomatoes 3 to 6 to 8 cups stock, depending on if you're adding pasta and how soupy you want it) 1 or 2 cans of cannelini or other mildly flavored beans, drained salt and pepper to taste 1 to 2 cups small pasta, uncooked ( ditalini, orzo, etc) Sometimes I add pasta, sometimes not. red pepper flakes to taste
saute garlic, and red pepper if using, in olive oil until just starting to turn golden. Add escarole, continue sauteing until it wilts, add tomatoes and simmer for about 15-20 min. Add beans, stock and pasta, if using, adjusting amount of stock to accommodate what the pasta will soak up as it cooks. Season to taste with salt and pepper, stir occasionally and let simmer until pasta is done. If you use pasta, any leftovers the next morning will be more like stew as the pasta will soak up amazing amounts of liquid as it sits. But it's good like that too!
If you are so inclined you can add italian sausage or little tiny meatballs as it cooks too. Serve with lots of parmesan or romano cheese and fresh italian bread. I don't think you can go wrong as long as you have lots of garlic and escarole, so go ahead and improvise.
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Post by chipperhiker on Jan 20, 2015 17:38:17 GMT -5
Au contraire, nana! By adding to this thread, You've brought it back to life. Both recipes sound excellent. Thank you.
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