Title: Escarole Soup
Categories: April 1993
Yield: 1 servings

2 lg Garlic cloves; minced
2 tb Olive oil
1 c Chopped onion
12 c Chicken broth; (preferably
; low-salt)
1/2 ts Dried oregano; crumbled
1/2 c Tiny pasta shapes; such as
-egg flakes
; or pastina
1 Head escarole; washed well
-and cut
; into1/2-inch-wide
; strips (about 1
; pound)
3 Hard-boiled eggs; sliced
-thin
; lengthwise
1 c Coarsely grated Parmesan;
-about

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.

Makes about 3 quarts, serving 8.

Gourmet April 1993

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