ESCAROLE SOUP WITH RICE
This is true comfort food. I love this with some good bread. Make it with homemade broth if you can. Meat broth can be chicken, beef a combination or whatever type of meat you want. It probably would be good with vegetable broth too. I usually save chicken wings (since we usually don't eat them anyway)in a freezer bag until I need to make a stock. I also save uncooked bones and misc poultry and beef parts in the freezer for the same use. I then take out as much as I need and cook the stock the night before I intend to use it. This soup should be dense but soupy. Have extra broth on hand in case it gets too thick on you.
Provided by Ilysse
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large soup pot melt butter over medium heat and add onion and sauté until golden.
- Add the escarole to the pot and a pinch of salt and stir to coat well with the onion and butter.
- Add broth and bring to a boil.
- Add the rice and cover, adjust the heat to bring the soup to a simmer.
- Let simmer 20 - 25 minutes, stirring occasionally, until rice is al dente.
- Add cheese and serve immediately.
Nutrition Facts : Calories 325.5, Fat 13.4, SaturatedFat 8.3, Cholesterol 34.1, Sodium 195.5, Carbohydrate 44.6, Fiber 5.5, Sugar 0.5, Protein 6.9
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