Escarole Soup

Name: Escarole Soup
Ingredients: 1 large can chicken broth; 1 onion, chopped; 2 garlic cloves, crushed; 3 stalks celery, chopped; 3 carrots, peeled and diced; 1 c. broccoli (fresh), cut up; 1 c. cauliflower (fresh), cut up; 1 small head escarole, chopped; 1 small head chicory, chopped; 3 to 4 eggs, beaten; Parmesan; croutons

12 ingredients

8 steps

Ingredients

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

Directions

1

In a large stockpot, saute the onions, garlic and celery until tender.
2

Add the chicken broth.
3

Add the carrots and let simmer for about 20 minutes, then add the broccoli, cauliflower, escarole and chicory.
4

Again, let simmer until these vegetables are done.
5

In a separate bowl, beat the eggs.
6

Slowly add the eggs to the soup mixture, while constantly stirring the soup, until the egg mixture is cooked.
7

Serve with Parmesan cheese and croutons.
8

If the broth should boil down, add more broth.