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Escarole Soup image

Provided by Moira Hodgson

Categories     pastas, soups and stews, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 head escarole (about 1 pound)
1 quart chicken stock
1/4 pound spaghettini
2 tablespoons olive oil
Coarse salt and freshly ground pepper to taste
1 egg, beaten
Freshly grated Parmesan cheese


  • Wash the escarole and dry it in a salad drier. Chop the leaves coarsely.
  • Bring the chicken stock to a boil and add the escarole. Stir and cook for five minutes, or until the leaves are wilted and tender. Turn down heat and remove the escarole with a slotted spoon. Set aside.
  • Bring the stock to boil. Add the spagghetini and cook until al dente (three to four minutes), stirring with a fork to prevent the strands from sticking together. Turn down heat, add the escarole, olive oil, salt and pepper.
  • Pour the beaten egg in a thin stream into the soup so that it forms strands in the liquid. Serve the soup immediately, passing the cheese separately.

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