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.