Boistfort Valley Farm
Community Supported Recipe Box

Escarole Soup

(this is great with little meatballs added)


  • 2 large garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 cup chopped leeks
  • 12 cups chicken broth (preferably low-salt)
  • 1/2 teaspoon dried oregano, crumbled
  • 1/2 cup tiny pasta shapes, such as egg flakes or pastina
  • 1 head (about 1 pound) of escarole, washed well and cut into 1/2-inch-wide strips
  • 3 hard-boiled eggs, sliced thin lengthwise
  • about 1 cup coarsely grated Parmesan


dish: soup
season: summer, fall

In a kettle cook the garlic in the oil over low heat, stirring, until it is pale golden, add the onion, and cook the mixture, stirring, until onion is softened. Add the broth and the oregano, bring the mixture to a boil, and add the pasta. Simmer the soup for 5 minutes, add the escarole and salt and pepper to taste, and simmer the soup for 5 minutes more. Ladle the soup into soup plates, top it with the egg slices, and sprinkle it with the Parmesan.

Adapted from Gourmet, April 1993