Escarole and leftovers soup

29 Jan

See my other post about this soup for some explanation on how it came to be. This is a Brandon and Robin original.

6 slices bacon
1 shallot, diced
1 large carrot, chopped
4 large (or 6-8 small) radishes, chopped
3 cloves garlic, minced
5 cups stock
up to 2 cups water
1 head escarole, washed and chopped
1 potato, chopped into 1/2-in. pieces
bay leaf
1 cup bread, cut into 2-in. pieces
2 tbsp. parsley, chopped
1/2 cup frozen corn

1. Cook bacon in large pot, then set aside to cool and drain fat into a cup
2. Add 2 tbsp. fat back to pot. Saute onion, garlic, carrot, radish and potato over medium heat until sweating (about 4 min.)
3. Add bread and saute until beginning to toast/brown slightly (about 3 min.)
4. Add bay leaf, stock and 1 cup water. Bring to a boil and simmer soup until potatoes are tender (about 10 minutes). Add more water if needed.
5. Add corn, bacon and escarole. Stir and heat through (for about 1 min.). Remove from heat.
6. Stir in parsley. Add salt if needed. Serve.


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