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Escarole soup

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Ingredients/Components

onion, chopped - 1 item
croutons - 1 item
stalks celery, chopped - 3 item
garlic cloves, crushed - 2 item
Parmesan - 1 item
large can chicken broth - 1 item
carrots, peeled and diced - 3 item
to 4 eggs, beaten - 3 item
broccoli fresh, cut up - 1 c
cauliflower fresh, cut up - 1 c
small head escarole, chopped - 1 item
small head chicory, chopped - 1 item

How to make escarole soup:

In a large stockpot, saute the onions, garlic and celery until tender. Add the chicken broth. Add the carrots and let simmer for about 20 minutes, then add the broccoli, cauliflower, escarole and chicory. Again, let simmer until these vegetables are done. In a separate bowl, beat the eggs. Slowly add the eggs to the soup mixture, while constantly stirring the soup, until the egg mixture is cooked. Serve with Parmesan cheese and croutons. If the broth should boil down, add more broth.

Variations: Add cut up tomatoes to the soup and let simmer for 1 to 2 minutes before serving.

Recipe categories: Low protein, Low fat, Very low carbs.

Rating:

3.8

Average rating: 3.8, total votes: 4

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