Escarole soup
Escarole soup
Ingredients/Components
- egg - 1 item
- salt and pepper to taste - 1 item
- small onion - 1 item
- chicken breasts with skin and fat - 2 item
- medium size clump escarole preferably curly - 1 item
- Locatelli Italian cheese, finely grated - 2 Tbsp
- herbs may be added, such as oregano or rosemary - 1 item
How to make escarole soup:
Boil chicken breasts in 6-quarts of water. Simmer several hours until chicken is tender. Remove chicken parts to cool on plate. Shred white meat with fingers to check that all small bones are removed. Return white meat to soup, reduced to about 4 quarts (add water, if needed). Wash and drain escarole leaves and cut into long, narrow crosscut parts. Add to soup 1/2 hour before servings. Whip egg and drizzle into broth. Add 2 tablespoons of Locatelli cheese. Season to taste. Serve piping hot with cheese on side. Makes approximately 4 quarts. Add water to maintain volume over simmering time. Serves about 8 with seconds.Best to have large cuts of piping hot Italian bread and butter on the side.
Recipe categories: Low protein, Low fat, Very low carbs.
Rating:
Related ingredients:
sugar, butter or margarine, flour, long grain rice, envelope lipton onion soup mix, ripe tomatoes, cans pillsbury biscuits, whole head garlic, shredded cabbage use knife, large tomatoes, cored and drained
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