Thursday, June 6, 2013

Zuppa Verde

Prep / Total time : 1 hour   makes 4 servings

2          tablespoons extra-virgin olive oil
1          small shallot, minced (1/4 cup)
1/4       cup minced parsley
6          garlic cloves, thinly sliced
          **Few pinches of crushed red pepper**
1          head of escarole (1 pound), trimmed and chopped
1          bunch kale (1 pound)—stems and ribs discarded, leaves thinly sliced
1          bunch Swiss chard (1 pound)—stems and ribs discarded, leaves thinly sliced
8         cups chicken stock or low-sodium chicken broth
2         tablespoons unsalted butter, at room temperature
6         1-inch-thick, diagonal slices of baguette
2         tablespoons sherry vinegar
                  **Sea salt**
                  **Freshly ground white pepper**
1/2      cup freshly grated Parmigiano-Reggiano cheese

1 .     In a large pot, heat the oil. Add the shallot, parsley, garlic and crushed red pepper. Cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the escarole, kale and chard and cook, stirring, until the greens start to wilt, about 2 minutes. Add the stock and bring to a boil. Simmer until the greens are tender, about 20 minutes.
2 .       Meanwhile, spread the butter on both sides of the bread slices. Heat a large nonstick skillet. Add the baguette slices and toast over moderate heat until golden, 2 to 3 minutes per side.
3 .       Stir the vinegar into the soup and season with sea salt and white pepper. Ladle the soup into bowls, top with the toasts and garnish with the grated cheese.


  1. This looks delicious, Nee especially on such an overcast day here in Pennsylvania.

    When we were kids my mother often made a similar soup:)

    Thank you so much for sharing...

  2. Thank you so much Louise , I am new at this ,if there is any helpful tips you can give me would be much appreciated .

    Also can I reach you at the email address on Creations blog .

    Welcome and stay in touch :)


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