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Escarole Soup Recipe

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This recipe for Escarole Soup is from The PEARSE Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Heads Escarole, 6 links Italian Sausage, (I use 3 turkey
coarsely chopped sausage and 3 garlic provolone sausage.)
4 large Onions, 4 large Knorr chicken
sliced thin boullion cubes
4 to 5 large cloves
of Garlic, chopped
Olive oil,
twice around the pan
Directions:
Directions:
In pan, put 2 to 3 T olive oil (twice around the pan); put in sliced onions, garlic and Italian sausage, removed from the casing and cooked thoroughly, till no pinkness is observed. Cover with lid; turn head to low and let onions/garlic turn translucent. Put chopped escarole in pan and cover. Let the escarole wilt, then cover with water and 4 large chicken boullions.
Personal Notes:
Personal Notes:
Barbara is a great quilter and cook. She really loves cooking and is very good at it.

 

 

 

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