Chilled Escarole Soup Recipe
Ingredients
| 1 medium-size onion, finely chopped | ||
| Olive oil | 1 Tablespoon | |
| Escarole | 1 pound, drained, rinsed | |
| Half and Half | 2 Cup (16 tbs) | |
| 8 cups chilled regular-strength chicken broth | ||
Directions
In a 10- to 12-inch frying pan, stir onion often in oil over medium-high heat until onion is limp, 4 to 5 minutes.
Add escarole and stir until wilted, 6 to 8 minutes.
In a blender, smoothly puree escarole mixture with yogurt.
Mix with broth.
Cover and chill until cold, at least 3 hours or up until next day.
Transport in a thermos jug.
Pour into cups to sip.
Add escarole and stir until wilted, 6 to 8 minutes.
In a blender, smoothly puree escarole mixture with yogurt.
Mix with broth.
Cover and chill until cold, at least 3 hours or up until next day.
Transport in a thermos jug.
Pour into cups to sip.
Chef
