Chilled Escarole Soup Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish

Ingredients

 Onion1 Medium, finely chopped
 Olive oil1 Tablespoon
 Escarole1 Pound, drained, rinsed (2 Heads)
 Unflavored yogurt/Sour cream / half of each2 Cup (32 tbs)
 Regular strength chicken broth8 Cup (128 tbs), chilled

Nutrition Facts

Serving size: Complete recipe

Calories 652 Calories from Fat 271

% Daily Value*

Total Fat 31 g47.4%

Saturated Fat 11.8 g59.2%

Trans Fat 0 g

Cholesterol 58.8 mg

Sodium 5141.7 mg214.2%

Total Carbohydrates 64 g21.3%

Dietary Fiber 17.6 g70.3%

Sugars 39.4 g

Protein 32 g64.2%

Vitamin A 205.6% Vitamin C 78.3%

Calcium 83% Iron 25%

*Based on a 2000 Calorie diet

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.
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