Escarole Potato Soup – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.
Ingredients (use vegan versions):
- 1 medium head escarole
- 2 – 3 cloves garlic
- 1 small onio
- 2 carrots
- 2 – 3 teaspoon extra virgin olive oil
- 2 stalks celery
- 8 medium potatoes
- 1 teaspoon dried oregano
- 2 teaspoon dried basil
- 3 teaspoon dried parsley
- salt & pepper to taste
Directions:
Clean and chop escarole into 1/4 inch strips. Set aside.
Mince garlic; chop onion, dice carrot and celery.
In large soup pot lightly heat oil, add garlic, onion,
celery and carrot. Add small amount of water to steam
tender for approximately 5 minutes. Add escarole with 3/4
cup spring water. Cover and steam for 20 minutes.
While escarole is cooking, peel and dice potatoes. Add
to soup pot with enough spring water to make a nice soup.
Cook until potatoes are tender approximately 20-25 minutes.
In food processor, process 1 – 2 cups of vegetables
(process solid vegetables with very little broth), return
to soup pot. Cook on low heat to thoroughly warm.
Serve with Italian vegan bread and herbed olive oil and a
mixed green salad.
Serves: 8-10
Preparation time: 20 minutes
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