This is a great soup on really cold days. Its a true Italian dish. The smell alone will have you hooked. Goes great with warm hot bread and butter. Yum!!!
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 carrots, sliced
- 1 potato, peeled, diced (optional)
- 2 c Chicken broth
- 2 heads of escarole, washed and chopped
Level of difficulty Average
Cost Average budget
Place olive oil and garlic in a large sauce pan. Add onion, carrots and potato. stir for about a minute to pick up the olive oil in the veggies.
Add broth then escarole, cover and let it come to a boil. reduce heat to a simmer for 1 hour. Then eat.
You can add beans, browned up sweet Italian sausage too be created with it.
You'll also love
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.