Escarole Soup
Source of Recipe
the Super Foods Cookbook
List of Ingredients
4 cups defatted low salt chicken broth
1 1/2 cups diced onions
1 cup diced celery
1 cup thinly sliced carrot
1 cup thinly sliced parsnips
1/2 teaspoon curry powder
1/4 teaspoon ground fennel
1 1/2 cups chopped escarole Recipe
In a 3 quart saucepan, combine the stock, onions, celery, carrots, parsnips, curry powder and fennel. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 30 minutes. Add the escarole and cook for 10 minutes.
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