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Mine is very basic. Starts with homemade chicken stock. Add cleaned and lightly blanched escarole. Cook thin spaghetti separately. Put pasta in bowls, pour on escarole/stock, pass the Parmgiano. Now if only the weather here would cool down enough for it to be enjoyable.
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the foundation for a soup like this is excellent stock. if you're not using home-made, buy a good brand without weird junk in it, like kitchen basics.
i'd skip the carrots and onion and use more garlic as well as tomatoes. squeeze some lemon juice in at the end. a generous dash of red pepper flakes too.
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