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Escarole Soup Recipe

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This recipe for Escarole Soup, by , is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Calabro (Lena's Son)
Added: Sunday, September 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 large garlic cloves, minced
2 tablespoons olive oil
1 cup chopped onion
12 cups chicken broth (preferably low-salt)
1 head (about 1 pound) of escarole, washed well and cut into
1/2-inch-wide strips
about 1 cup coarsely grated Parmesan

Directions:
Directions:
In a kettle cook the garlic in the oil over low heat, stirring, until it is pale golden, add the onion, and cook the mixture, stirring, until onion is softened. Add the broth, bring the mixture to a boil. Simmer the soup for 5 minutes, add the escarole and salt and pepper to taste, and simmer the soup for 5 minutes more. Ladle the soup into soup plates,and sprinkle it with the Parmesan.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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