Zuppa di Scarole della Mia Madre
(My Mom's Escarole Soup)
A visitor to The Artisan requested a recipe for Scarole Soup. I could think of no better version of this soup than the one my mother makes. When I asked her for the recipe, she typed it and emailed it to me. If I know my Mom, she has at least 10 versions of this same soup! One of them is given below.
1 Med. Ham bone (meaty) or 1/2 lb. piece of ham (cut into pieces) 2 Med. Onions - chopped 1 Lg. Carrot - cut in half vertically then sliced 1/4 Cup Parsley - Chopped 1/12 Quarts Chicken stock or broth 1/2 Cup Rice - Arborio or long grain is O.K. 1 Head Escarole - cleaned and chopped coarsely 1/2 Cup Parmesan cheese- freshly grated 3 Med. Eggs Salt &Pepper To Taste
Put the ham bone or ham pieces, the onions, carrots, parsley into a large soup pot. Add the chicken stock or broth. Cook for 5 minutes then add the rice. Cook over medium heat until the carrots are soft, but not overdone, and the rice is still al dente.
Add the escarole to the pot and cook until the escarole is cooked to taste. At this point, add salt and pepper to taste.
Whip the three eggs and the grated Parmesan together in a small bowl. Stirring the soup fairly vigorously, pour the egg-Parmesan mixture into the boiling soup. Allow this to cook for about 10 minutes. Serve hot, with additional Parmesan if desired.
Last updated on:05/04/00 12:44:02 AM