I’ve always loved escarole soup. It’s an acquired taste since it’s similar to a wilted lettuce soup. It’s bitter like broccoli rabe, but shaped like lettuce. I found out that escarole is in the endive family. I personally think it is much less bitter than endive. Lemon juice is added at the end of the cooking to cut the bitterness of the escarole.
Escarole Soup
Servings 4 Servings
Equipment
- 3qt saucepan
Ingredients
- 1 head escarole or 1lb
- 1 pc Parmesan rind optional
- 3 cloves Garlic chopped large
- 4 cups Broth
- 1/2 cup Cooked macaroni
- 1 tbsp Lemon juice
Instructions
- Chop up the escarole into large pieces. I first took off the first 3 layers of outer leaves and chopped them, then I chopped up the rest of the head and discarded the base. Rinse the escarole in a colander in cold water. Make sure to move the pieces around in the colander so you rinse every piece because escarole comes dirty in the store usually.
- Put oil in the pan and add large garlic over medium low heat. Cook until fragrant, about 30 seconds. You can take the garlic out after it's cooked. The garlic gives a good flavor to the broth.
- Add the broth and optional parmesan. The parmesan makes the broth 100x better, but you can omit if you are vegan. Turn the heat to medium high. Wilt the escarole in the soup broth. Once all the escarole fits in the pot, simmer with lid on for 8-10 minutes.
- Cook macaroni according the package.
- Add lemon juice to escarole soup once it is done simmering. Add macaroni after. The soup is finished!