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Escarole Soup with Barley and Parmesan
Print Recipe

Escarole Soup with Barley and Parmesan

Prep Time10 minutes
Cook Time32 minutes
Course: Appetizer, Dinner
Keyword: barley, escarole, parmesan, vegetarian
Servings: 6

Ingredients

  • 3 tablespoon olive oil
  • 1-2 large heads escarole, cleaned and rough chopped 
  • 6 cups chicken stock or vegetable stock
  • 1 medium onion, finely diced 
  • 1 small stalk celery with leaves, chopped finely 
  • 2 small carrots, chopped finely
  • 6 cloves garlic, minced 
  • ¼ teaspoon crushed red pepper flakes
  • 4 large eggs, beaten 
  • ½ cup barley
  • 1 parmesan rind
  • salt and fresh ground pepper to taste 
  • fresh grated parmesan cheese, for serving 

Instructions

  • Add olive oil to large stock pot, and heat over medium heat.
    2. Add the celery, carrots and onion, and season with alt and pepper.
    3. Cook, stirring occasionally for 5-7 minutes, until onions are softened.
    4. Add the garlic and red pepper flakes, and cook 2 minutes more, stirring occasionally.
    5. Add the barley, escarole, stock and parmesan rind, stir well to combine.
    6. Turn heat to high, and bring to a boil.
    7. Once boiling, reduce heat to low, cover and cook 30 minutes.
    8. After 30 minutes, remove the parmesan rind.
    9. While stirring the soup, slowly stream in beaten eggs.
    10. Cook 1-2 minutes more.
    Serve soup hot with additional olive oil if desired, and plenty of grated parmesan cheese.