Escarole Soup
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
48
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
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
2
Add the broth and the orégano, bring the mixture to a boil, and add the pasta
3
Simmer the soup for 5 minutes, add the escarole and salt and pepper to taste, and simmer the soup for 5 minutes more
4
Ladle the soup into soup plates, top it with the egg slices, and sprinkle it with the Parmesan
5
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
6
Add the broth and the orégano, bring the mixture to a boil, and add the pasta
7
Simmer the soup for 5 minutes, add the escarole and salt and pepper to taste, and simmer the soup for 5 minutes more
8
Ladle the soup into soup plates, top it with the egg slices, and sprinkle it with the Parmesan