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Escarole and Rice Soup
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Submitted by:
Jimmy |
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This Italian soup is easy, filling, and tasty; serve hot as a first course to 4 people. |
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INGREDIENTS:
- 1 large , Head of Escarole
- 1 slice(s) , Onion Chopped Fine
- 4 tablespoon(s) , Butter
- 0 to taste , Salt
- 4 cup(s) , Vegetable Broth
- 1/2 cup(s) , Arborio Rice
- 3 tablespoon(s) , Parmesan Cheese Grated
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| Instructions: |
Separate the escarole leaves and wash thorougly, discarding all wilted parts. Cut into diagonal ribbons, about 1/8-1/4 inch wide.
In a large saucepan, saute onions in butter over medium heat until they are browned. Add the escarole ribbons and a little salt, and saute for a minute or two, stirring occasionally to cut the greens with butter. Add 1/2 cup stock, cover, and reduce heat. Simmer until tender, about 20-30 minutes. Add the rest of the stock, bring to a boil, stir in the rice, then cover. Reduce the heat to low and cook for about 15-20 minutes--the rice should not be mushy. Remove from heat, stir in the Parmesan cheese, and adjust for seasoning.
Ladle into soup bowls and serve immediately. |
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