Make soup with any of the greens (and reds) in the chicory-endive family, including the various kinds of radicchio now in the markets, escarole, curly endive (or frisée), or Belgian endive, as well as unrelated leafy vegetables such as Swiss chard, spinach, or arugula. The procedure is the same, though cooking times will vary.
Recipe information
Yield
for 7 cups of finished soup, serving 4 or more
Ingredients
Preparation
Heat the broth to a boil, stir in the chopped greens, the salt, and grinds of pepper, and return to a gentle boil. Cook covered for 30 to 40 minutes, or until the leaves are tender and wilted. If you want, cook uncovered for some or all of the time to produce a thicker consistency. Taste and adjust the seasonings; serve hot in warm bowls, with freshly grated cheese, extra-virgin olive oil, and other garnishes (page 60).
