Escarole-Garlic Soup With Chickpeas

SeaBreeze

SeaBreeze

Endlessly Groovin'
Location
USA
Here's a recipe from EnergyTimes, a healthy one, but sounds good. http://energytimes.com/pages/recipes/escarole.html


Escarole-Garlic Soup with Chickpeas


1 bunch escarole (about 1 lb)
4 tbsp olive oil
5-6 medium cloves fresh garlic, finely minced or pressed
1 medium onion, sliced
2 qt chicken broth (fresh or canned)
2 sprigs fresh parsley, chopped
1 can (16 oz) chickpeas, drained
Freshly ground black pepper
2 cups cooked brown rice
Parmesan cheese, grated (optional)

1. Rinse and drain escarole. Cut crosswise into thin pieces.

2. Place oil in 4-quart saucepan over medium-high heat. Add escarole,
garlic and onion, and sauté for 5 minutes.

3. Add 1/2 cup broth, cover and simmer over low heat 25-30 minutes.
(The leaves will shrink as they cook.) Add more broth if liquid is being
absorbed too quickly, to avoid burning.

4. Add remaining broth, parsley, chickpeas and pepper to taste.
Cover and simmer 10 minutes longer.

5. To serve, place 1/2 cup rice in each bowl and pour soup over.
Sprinkle with Parmesan cheese, if desired.

Serves 4. Analysis per serving: 485 calories, 22g protein, 19g fat (3g saturated),
58g carbohydrates

Source: The Garlic Lovers’ Cookbook Volume II, by the
Gilroy Garlic Festival Association (Celestial Arts)
 

RadishRose said:
sounds great- I make something very similar but use cannellini beans.
Click to expand...

Seems like a perfect dish for a cooler season. It's in the 30s today by me, next week 20s, need to get out front and sweep up the last of the leaves before the snow falls, we may get some this week. Winter's the ideal time for soups and comfort foods. :D
 
I glanced on the thread title quickly and thought it said ESCARGOT so I opened it.......what a let down.

I know what ESCARGOT is but I don't have clue what a ESCAROLE is and I'm just too damn lazy to Google it.

If y'all come up with a snail thread let me know. :)
 
http://www.cookthink.com/reference/2667/What_is_escarole

Escarole is a variety of endive whose leaves are broader, paler and less bitter than other members of the endive family. In taste -- but not color -- it is almost indistinguishable from radicchio.
Like radicchio, kale and chard, escarole is a hearty green that thrives late into the growing season. The heart of an escarole head is less bitter because the leaves haven't gotten as much sunlight. (Some farmers even cultivate these pale leaves by covering the plants and depriving them of sunlight.)

It is a little bitter raw, but it changes dramatically when cooked.

2799840027_2aff6ebaa4.jpg
 
Cuba is a long way to go to eat escargot SB but what the heck you know me, I'm game for pert near anything.......pack a bag for you and dad and we'll all head south for a week.

Picture this girl......lots of potent Cuban rum, big hand rolled Cuban cigars, riding around in vintage cars and eating freshly steamed snails on white sandy beaches while all greased up from head to toe with Coppertone.

*scratching head*........hmmm, now where was it I put my micro speedo ?
 
I make it w/o garlic and chick peas -- make tiny meatballs. Drizzle egg over top after escarole is cooked.
Escarole is really good in soup!
 

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