Escarole Soup

Name: Escarole Soup
Total time: 15 min
Yield: 4 servings
Ingredients: 1 head escarole (about 1 pound); 1 quart chicken stock; 1/4 pound spaghettini; 2 tablespoons olive oil; Coarse salt and freshly ground pepper to taste; 1 egg, beaten; Freshly grated Parmesan cheese

By Moira Hodgson

Total Time: 15 minutes
Rating: 4(37)
Comments: Read comments

Featured in: FOOD; DEPENDABLE ESCAROLE ALSO PLAYS IMAGINATIVE ROLES

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 servings

1head escarole (about 1 pound)
1quart chicken stock
¼pound spaghettini
2tablespoons olive oil
Coarse salt and freshly ground pepper to taste
1egg, beaten
Freshly grated Parmesan cheese

Ingredient Substitution Guide

Preparation

Step 1
Wash the escarole and dry it in a salad drier. Chop the leaves coarsely.
Step 2
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.
Step 3
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.
Step 4
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.