* Exported from MasterCook *
Italian Escarole and Rice Soup - Zuppa di Scarola e Riso
Recipe By :The Classic Italian Cook Book by Marchella Hazan
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound escarole -- to 1 pound (1 head)
2 Tablespoons finely chopped yellow onions
1/4 cup butter
salt
3 1/2 cups faux beef-flavored broth -- or 1 cup canned chik'n broth mixed with 2 1/2 cups water, or 2 chik'n bouillon cubes dissolved in 3 1/2 cups water
1/2 cup raw rice -- preferably Italian Arborio rice
3 Tablespoons freshly grated Parmesan cheese
Detach all the escarole leaves from the head and discard any that are
bruised, wilted, or discolored. Wash all the rest in various changes of
cold water until thoroughly clean. Cut into ribbons 1/2-inch wide and set
aside.
In a stockpot saute the chopped onion in the butter over medium heat until
nicely browned. Add the escarole and a light sprinkling of salt. Briefly
saute the escarole, stirring it once or twice, then add 1/2 cup of the
broth, cover the pot, and cook over very low heat until the escarole is
tender - from 25 minutes to more than three-quarters of an hour, depending
on the freshness and tenderness of the escarole.
When the escarole is tender, add the rest of the broth, raise the heat
slightly, and cover. When the broth comes to a boil, add the rice and
cover. Cook for 15 to 20 minutes, stirring from time to time, until the
rice is al dente, firm to the bite. Off the heat, mix in the Parmesan
cheese. Taste and correct for salt, spoon into soup plates, and serve.
Note: Don't cook the soup ahead of time with the rice in it. The rice will
become mushy. If you must do it ahead of time, stop at the end of step 2.
about 25 minutes before serving, add the 3 cups of broth to the escarole,
bring to a boil, and finish cooking as in step 3.
AuthorNote: Scarola is a broad-leafed salad green from the chicory family.
It is marvelous in soup as well as in salads. There are probably as many
ways to cook it as there are leaves in a head of escarole, but many make
it either too bland and retiring or else too aggressively flavored. This
version, where the escarole is first briefly sauteed in butter with
lightly browned onions, stays at a happy distance from the two extremes.
Cuisine:
"Italian"
Source:
"101 Classic Cookbooks: 501 Classic Recipes, edited by Marvin J.
Taylor and Clark Wolf, The Fales Library, New York University"
S(Formatted by Chupa Babi):
"March 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 237 Calories; 13g Fat (49.8%
calories from fat); 8g Protein; 23g Carbohydrate; 2g Dietary Fiber; 34mg
Cholesterol; 895mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 4145 0 0 26439 2081 0
[Non-text portions of this message have been removed]
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
