Escarole and Potato Soup
Escarole and potato soup – sometimes my mother made it with soprasade and other times with beans. You can try it with both. That one clove of garlic was my idea, not my mother’s.
Ingredients:
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Olive oil for frying
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½ lb. soprasade cut into thin slices
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1 chopped onion
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1 minced garlic clove
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2 pealed potatoes cut into ½ inch pieces
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6 cups coarsely chopped escarole
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4 cups chicken or vegetable stock
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1 tbsp red wine vinegar
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3 diced plum tomatoes
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Salt and black pepper to taste
Put the soprasade in a pot with some oil and cook for a few minutes – don’t brown. Add the chopped onion and cook until translucent and soft. Add the garlic and potatoes. Add oil if yuou need it. Stir and cook for another 5 minutes.
Add the washed escarole. It may seem to overflow the pot but add ½ cup of water, cover and simmer for 5 to 8 minutes until it wilts. Stir until all ingredients are well mixed.
Add the tomatoes, the stock, and vinegar. Mix thoroughly and bring to a boil. Reduce the heat, cover, and simmer for 1 hour. Check for seasoning and serve with a drizzle of olive oil and grated Parmesan cheese.
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