Escarole Soup
Makes around 6 servings | Prep Time 10 minutes | Cook Time 15 minutes
Escarole has a somewhat bitter, spicy taste, like its other chicory cousins, and packs a nutritional punch that aids in digestion and detoxification. Here escarole is paired with buttery Bibb lettuce, making this soup anything but bitter. In fact, it’s light as a feather and a perfect soup for spring and summer, which is escarole’s peak season. It comes together quickly as well; if you have broth on hand you can make the soup, including prep and cooking, in less than half an hour.
Instructions
Heat the olive oil in a soup pot over medium heat, then add leek and a pinch of salt and sauté until very tender, about 8 minutes. Add the garlic and sauté for another 30 seconds, then stir in the white parts of the escarole, 1⁄2 teaspoon salt, and the pepper. Pour in 1⁄2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half.
Stir in the green parts of the escarole and the remaining 31⁄2 cups of broth. Bring to a low boil, then stir in the lettuce and remove from the heat.
Stir in the parsley and blend in batches until very smooth. Return the soup to the pot and stir in the lemon juice and zest. Gently heat the soup before serving. Taste; you may want to add another pinch of salt or squeeze of lemon. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Reprinted with permission from Clean Soups by Rebecca Katz
Ingredients
2 tablespoons extra-virgin olive oil
1 large leek, white part only, rinsed and diced
Sea salt
3 cloves garlic, minced
1 head escarole, white and green parts separated, rinsed, and chopped
1⁄4 teaspoon freshly ground black pepper
4 cups Chicken Magic Mineral Broth (page 38)
1 head Bibb lettuce, torn into pieces
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons freshly squeezed lemon juice, plus more if needed
1 teaspoon lemon zest