Escarole Soup

8 ingredients
3 steps

Ingredients

  • 4 cups chicken stock
  • 1 12 cups diced onions
  • 1 cup diced celery
  • 1 cup thinly sliced carrot
  • 1 cup thinly sliced parsnip
  • 12 teaspoon curry powder
  • 14 teaspoon ground fennel
  • 1 12 cups chopped escarole

Directions

  1. 1
    In a large saucepan, combine the stock, onions, celery, carrots, parsnips, curry powder and fennel.
  2. 2
    Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 30 minutes.
  3. 3
    Add the escarole and cook for 10 more minutes.

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