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Chilled Escarole Soup

the.instructor's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Soup
Interest: 
Healthy

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