Escarole And Pasta Soup
|Escarole||1 Pound (Fresh Ones)|
|Butter||1⁄4 Cup (4 tbs)|
|Finely chopped onions||1⁄4 Cup (4 tbs)|
|Rich chicken stock||4 Cup (64 tbs)|
|Little star pasta/Other small pasta such as bowties||1 Cup (16 tbs), uncooked (Stellini)|
|Freshly grated parmesan cheese||1 Tablespoon|
1. Separate the escarole leaves from the head and discard any which are inferior. Put the rest in a large saucepan filled with cold water and 1 tablespoon of salt. Leave them this way for 15 or 20 minutes. Remove the leaves and set aside in a colander. Discard water and repeat the process until the leaves are thoroughly clean. Drain and cut the leaves into 1/2 inch-wide strands and set aside.
2. In a large saucepan or stock-pot, heat the butter and saute the onion until nicely browned. Add the escarole strips and a dash of salt. Saute the escarole for 2 or 3 minutes, stirring it 2 or 3 times. Then add 1 cup of the stock or broth, cover the pot, and cook over very low heat until the escarole is tender. Depending on the freshness of the escarole, this may take only 20 minutes, but it could take as long as 40 minutes.
3. When the escarole is cooked, add the remaining stock or broth, increase the heat a little and put the cover back on. Bring soup to a boil, add the pasta and cover again. Cook a few minutes, stirring from time to time, until the pasta is al dente.
4. Remove soup from the heat, adjust seasoning, and serve in 1 large bowl or in individual bowls, accompanied with freshly grated parmesan cheese.