Escarole and Potato Soup
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 220
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 9
- Cholesterol
- 20
- Sodium
- 416
- Total: 1 hr
- Active: 1 hr
Ingredients
2 tablespoons bacon drippings or olive oil
1 cup chopped red onion
1 cup chopped peeled potato
1 bay leaf
1 medium clove garlic, minced
1 sprig rosemary
3 1/2 cups chicken broth
3 cups firmly packed chopped escarole
Grated pecorino, for serving
Directions
- Heat the drippings or oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the escarole and cook 5 minutes more. Remove from the heat, discard the bay leaf and rosemary and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with grated pecorino.
- Disclaimer: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.