This soup uses very few ingredients, so the greens and broth carry the flavor. Escarole is cooked slowly with butter and onion, then rice finishes in the broth and the soup is served right away with grated cheese stirred in.
Ingredients
Equipment
Method
- Separate the escarole leaves from the root end and discard any bruised or wilted leaves. Wash the rest in several abundant changes of cold water until clean. Drain and cut into strips about 1/2 inch (1.3 cm) wide.
- In a large sauté pan, cook butter and onion over medium-high heat until the onion turns a light gold. Add escarole and a pinch of salt, stir a few times to coat, add 1/2 cup broth (120 ml), cover, and cook over low heat until tender, about 25 to 45 minutes.
- Transfer everything to a soup pot, add the remaining broth, cover, and bring to a boil over medium heat. Add the rice, cover again, and adjust heat for a steady, slow-bubbling boil. Stir from time to time and cook 20 to 25 minutes, until the rice is firm to the bite but tender.
- Stir in the grated cheese, taste and correct for salt, and serve immediately.