Escarole Soup


3 heads Jersey Fresh escarole
1 (46 oz) can chicken broth
1 large chicken bouillon
2 cups of water
1/4 cup olive oil
4 cloves Jersey Fresh garlic, minced
1 Jersey Fresh onion, diced
1/2 cup parmesan cheese
2 Jersey Fresh eggs, slightly beaten


20m prep time / 60m cook time

1. Clean the escarole very well. Pat dry and cut into bite size pieces.
2. Dissolve bouillon in the 2 cups of hot water to make broth, set aside.
3. In large stock pot, sautee oil, garlic and onion.
4. Add 1/4 of the escarole and 1 cup of broth. Cover and simmer for 20 minutes, stirring often.
5. Add remaining broth, remaining escarole and parmesan cheese. Bring to a boil and cook 20 minutes longer, stirring occasionally.
6. Stir in eggs, cover and simmer 10 additional minutes.

Jersey Fresh Product(s) Used: Eggs Escarole Garlic Greens Onions

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