| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | April 1993 | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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