Serves 6 to 8
This is one of those -too–good–to–be–true recipes. It is easy and quick to make, nourishing, and very tasty. Escarole and chicory are commonly used in Italy, but any vegetable, from spinach to zucchini to broccoli, will work perfectly in this soup. Just monitor the cooking time: some vegetables take a bit longer than others. Of course, if you want a more complete meal, you can always add shrimp, scallops, or shredded chicken. Just also keep in mind the cooking time of those proteins if you decide to add them.
- 4 tablespoons unsalted butter
- 1 bunch scallions, trimmed and chopped (about 1 cup)
- 8 cups Chicken Stock, preferably homemade
- Kosher salt, to taste
- 1 pound escarole, washed and chopped (about 2 small heads)
- ½ cup coarse semolina
- Grated Grana Padano cheese, for serving
In a soup pot, over medium heat, melt the butter. When the butter is melted, add the scallions, and cook until wilted, about 4 minutes. Add the chicken stock, and bring to a simmer. Taste, and season with salt.
Add the escarole, and cook until wilted, about 10 minutes. Gradually whisk in the semolina, and simmer until the soup is thick and creamy, about 20 minutes. Serve hot, with grated cheese sprinkled on top.