1
Extra Large Head of Escarole (or 2 small ones)
2 stalks Celery,
chopped
2 tablespoons Extra Virgin Olive Oil
4 quarts Simmering Chicken Stock
Salt, Pepper, & Granulated
Garlic to taste
Put a pot of boiling water to
boil. Meanwhile, cut the bottom of the escarole off and separate the leaves
into the kitchen sink and fill the sink with cold water. Wash the escarole
well, it gets pretty dirty at the bottom, and transfer it to a colander. When
the water is boiling vigorously, put a couple teaspoons of salt in it and add
the escarole. Continue cooking until the water comes back to the boil. Then,
drain the escarole in the sink and rinse with lots of cold water.
Once it’s cool enough to handle,
gently squeeze the excess water out of the escarole and place it on a cutting
board. Cut the escarole a few times across and a few times down. Get a large
soup pot on the stove and heat it on medium-high heat. Add the Olive oil and
heat another few seconds*. Add the chopped escarole to the oil and sauté for 3-5
minutes**, season with the Salt, Pepper, & Granulated garlic. Once you’ve sautéed
the escarole and celery, add the simmering stock. Bring the soup to a low boil and simmer
for an additional 20 minutes or so.
Buon Appetito!!!
*At this point you could add a
half pound or so of Italian Sausage (out of the casing) and sauté it before
adding the escarole.
**At this point you could add 1
can of Cannelini beans to the pot. Be careful not to stir too roughly and smash
the beans.
