Escarole Soup

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Escarole Soup
Serves 1
The fresh Anise gives this soup an unusual and sophisticated flavor. Garnish with croutons or crisp fried cooked noodles for another unusual treat!
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  1. 2 each Escarole, head, cut in half
  2. 10 each Garlic, Fresh Whole Cloves
  3. 1 cup Anise Root, Fresh, julienne sliced
  4. 3 Quart Water
  5. 4 each Onions, Medium, julienne sliced
  6. 2 Tbsp. Chicken Base, Minors
  7. - Salt & Pepper, to taste
  1. Combine garlic, anise, and onions. Saute in a stockpot with extra virgin olive oil until caramelized.
  2. Add 3 quarts of water, escarole, and 2 TBSP of chicken base. Cook until escarole is tender, then serve.
Nino Salvaggio