An amazing winter soup: easy and. I consume it in large quantities after the Christmas holidays, hoping to detoxify and lose weight.
Escarole and potato soup
- Preparation time: 40 minutes
- Ingredients for 4 servings
- Difficulty:Easy recipe
- Ingredients
- 1 escarole
- 4 potatoes
- 1 carrot
- 1 onion
- ½ liter of vegetable broth
- Extra virgin olive oil to taste
- Instructions
- Wash the escarole well. Cut it into strips.
- Peel the potatoes, wash them well and cut them into cubes.
- Peel the carrot, wash it and cut it into cubes.
- Chop the onion.
- In a saucepan with oil, sauté the onion and carrot. As soon as they are translucent, after about ten minutes, add the potatoes. Cook them slightly and then add the escarole. Cook over a low heat until all the vegetable water is lost.
- Add the broth and cook for about twenty minutes.
- Season with salt if necessary and serve with a drizzle of raw extra virgin olive oil.
Tips to ensure the success of the dish:
- If you want it richer you can add boiled beans as they do in Campania
- For vegetable broth look here
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