Escarole Soup – a delicious recipe with head, chicken, spaghettini, olive oil, salt, egg. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Wash the escarole and dry it in a salad drier.
2
Chop the leaves coarsely.
3
Bring the chicken stock to a boil and add the escarole.
4
Stir and cook for five minutes, or until the leaves are wilted and tender.
5
Turn down heat and remove the escarole with a slotted spoon.
6
Set aside.
7
Bring the stock to boil.
8
Add the spagghetini and cook until al dente (three to four minutes), stirring with a fork to prevent the strands from sticking together.
9
Turn down heat, add the escarole, olive oil, salt and pepper.
10
Pour the beaten egg in a thin stream into the soup so that it forms strands in the liquid.
11
Serve the soup immediately, passing the cheese separately.
143
kcal
Calories
11
g
Fat
11
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 head escarole (about 1 pound), 1 quart chicken stock, 1/4 pound spaghettini, 2 tablespoons olive oil, and more.
Yes, Escarole Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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