It’s SO nice to have the farmers market back in my life. Not just for all the great food, but for my wallet too.
Yesterday morning I spent $85 for a week’s worth of food, (including two pounds of fresh shrimp) $35 of which was for grass fed beef, the bones and bacon from Whole Foods.
The local organic farm has a stand at the market and is loaded with goodies right now, one of my favorites being the “Asian cukes”. They don’t have a lot of seeds and are so full of freh cucumber flavor. They also had some tremendous looking escarole. Escarole is a little less bitter compared to endive and this simple escarole soup is easy to make and oh so delicious.
It’s cold here in sunny Florida. It was 59 degrees here yesterday. Cold right? 😉 Well I thought soup would be perfect for a crisp day.
Question; do we tolerate “roughage” better when cooked and pureed?
Wash your escarole (and wash it well, especially if you picked it up at a farmers market, to get all the “sand” off) and break it into the pieces. You do have a salad spinner don’t you?
Next slice up some shallots (or yellow onion) and scallions. Chop about 1 tablespoon of fresh rosemary or grind it with your mortar and pestle. Also add some lemon zest and lemon juice, about a teaspoon of each. Sauté the onions and fresh rosemary in butter, then add a splash of olive oil when the onions are soft and translucent.
Now add your escarole (for this recipe use one large head of escarole). Mix togehter well and cook for about 2 minutes.
Add 3 cups of chicken stock and bring to a boil. Turn down heat and let the soup cool a bit.
Next I used my blender (if you have an immersion blender, use it right in the pot of soup) and pureed the soup. Return to the pan.
While the soup was cooking, I cooked some grass fed ground beef in a bit of butter sprinkled with sea salt, fresh gound pepper and red pepper flakes. Get yourself a nice looking soup bowl, ladel in your soup and add some cut/crumbled ground beef to it. Enjoy.
The rosemary and lemon blend working together with the escarole is what gives this soup it’s really intense flavor. You could add a potato for a thicker soup. I’ve tried heavy cream before, but the cream takes away a lot of the flavor of this soup.
This Sunday I have a 20K race to run. I’m looking forward to it.