Escarole And Rice Soup - {Italian-Zuppa Di Scarola E Riso}

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Escarole And Rice Soup - {Italian-Zuppa Di Scarola E Riso}

 

1 head escarole

1 small onion, finely chopped

4 tablespoons butter or marg.

salt to taste

4 cups vegetable stock

1/2 cup raw rice, preferably Italian Arborio

3 tablespoons grated Parmesan cheese

 

Separate the escarole leaves and wash thorougly, discarding all wilted parts.

Cut into diagonal ribbons, about 1/8- to 1/4-inch wide.

In a large saucepan, saute onions in butter over medium heat until they are

browned. Add the escarole ribbons and a little salt, and saute for a minute or

two, stirring occasionally to coat the greens with butter.

Add 1/2 cup stock, cover, and reduce heat. Simmer until tender, about 20 to 30

minutes. Add the rest of the stock, bring to a boil, stir in the rice, then

cover. Reduce the heat to low and cook for about 15 to 20 minutes, the rice

should not be mushy.

Remove from heat, stir in the Parmesan cheese, and adjust for seasoning. Ladle

into soup bowls and serve immediately.

 

 

 

 

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