Chilled Escarole Soup
|Onion||1 Medium, finely chopped|
|Olive oil||1 Tablespoon|
|Escarole||1 Pound, drained, rinsed (2 Heads)|
|Unflavored yogurt/Sour cream / half of each||2 Cup (32 tbs)|
|Regular strength chicken broth||8 Cup (128 tbs), chilled|
In a 10- to 12-inch frying pan, stir onion often in oil over medium-high heat until onion is limp, 4 to 5 minutes.
Add escarole and stir until wilted, 6 to 8 minutes.
In a blender, smoothly puree escarole mixture with yogurt.
Mix with broth.
Cover and chill until cold, at least 3 hours or up until next day.
Transport in a thermos jug.
Pour into cups to sip.
Serving size: Complete recipe
Calories 652 Calories from Fat 271
% Daily Value*
Total Fat 31 g47.4%
Saturated Fat 11.8 g59.2%
Trans Fat 0 g
Cholesterol 58.8 mg19.6%
Sodium 5141.7 mg214.2%
Total Carbohydrates 64 g21.3%
Dietary Fiber 17.6 g70.3%
Sugars 39.4 g
Protein 32 g64.2%
Vitamin A 205.6% Vitamin C 78.3%
Calcium 83% Iron 25%
*Based on a 2000 Calorie diet