ESCAROLE SOUP

By Lutie

One day when my mother-in-law was staying over at our house, I asked her to show me how to make Escarole soup, which was one of Peter’s “comfort foods”. I think she used every pot I owned to make the soup, bless her heart. I have since made some adjustments to the preparation of the soup.

Ingredients

• 1 Large head of escarole
• 1/2 Lb. ground beef
• 2 Tbs. olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 6 Cups chicken broth
• Janes Krazy Salt, and freshly ground pepper

Preparation

Step 1

Wash escarole leaves carefully (they are usually sandy) and break or cut into smaller pieces. Place leaves in 2 cups chicken broth and cook until wilted.

Saute ground beef in olive oil in skillet, breaking up bits. Add onion and garlic and cook until browned.

Add browned beef mixture to cooked escarole, along with additional chicken broth.
Season with salt and pepper and let cook for about 40 minutes.

Note: Instead of the ground meat, I sometimes make this with little tiny bite size meatballs and sauté them in the olive oil with the onion and garlic.