Escarole Soup With Bacon And Croutons Recipes

ESCAROLE SOUP WITH CAESAR CROUTONS

Steps:

• Preheat the oven to 350 degrees F.
• For the croutons: Place a wire rack over a baking sheet. Trim the crust from the bread and cut it into 1 1/2-inch cubes. Spread the bread cubes on the rack and toast in the oven until light golden, 12 to 15 minutes.
• In a small pot, heat the EVOO with the anchovies over medium-low heat. When the anchovies melt into the oil, stir in the Worcestershire sauce, garlic and lemon juice, then remove from the heat. Place the croutons in a bowl, pour the dressing over them and toss to coat. Sprinkle with cheese and season liberally with pepper. Spread the croutons on the baking sheet and return to the oven until they are deep golden and the cheese has set, 7 to 10 minutes.
• For the soup: Heat the EVOO in a soup pot over medium heat. Add the garlic and onions, and season with salt and pepper. Cook until softened, 5 to 6 minutes. Add the escarole and cook until wilted, then season with salt, pepper and nutmeg. Add the chicken stock, beans and lemon zest. Simmer at a low boil until the greens are tender and no longer bitter. Serve topped with the Caesar croutons.
• Cooks' Note: If you are making the soup ahead of time, cool and store it in the refrigerator. Cool the croutons and store them in foil in a cool, dry place. Reheat the soup over medium heat and reheat the croutons in a foil pouch if you wish to serve them warm.

WHITE BEAN, BACON, AND ESCAROLE SOUP WITH DAD'S SAUSAGE BREAD

Steps:

• Place the beans in cold water to cover by about 3 inches. Soak for 8 hours or overnight, refrigerated. Drain well and set aside.
• Combine the whole garlic clove, thyme, peppercorns, and bay leaf in a cheesecloth bag. Tie the bag closed and set aside.
• Place the bacon in a large saucepan over medium heat and saute for about 7 minutes or until the fat has rendered out and the bacon is crisp. Drain off all but 1 tablespoon of the fat. Add the onion, carrot, leek, and celery and saute for about 5 minutes or until the vegetables are soft but have not taken on any color. Add the reserved soaked beans and cheesecloth bag along with the stock or broth and bring to a boil. Season, to taste, with salt and pepper. Lower the heat and simmer, stirring frequently, for about 1 1/2 hours or until the beans are very tender.
• Heat the olive oil in a large saute pan over medium heat. Add the minced garlic and saute for 1 minute. Add the escarole and saute for about 4 minutes or until the escarole is wilted. Add the escarole to the soup. Taste and adjust the seasoning with salt and, if using, crushed red pepper. Serve hot with Dad's Sausage Bread, if desired.
• Heat the water, olive oil and honey in a small saucepan over low heat to 115 degrees. Set aside and keep warm.
• Combine flour, yeast and salt in a large mixing bowl. Slowly drizzle water mixture over the flour, blending the liquid in with a wooden spoon. If the dough is too sticky to handle, add additional flour, 1/4 cup at time. Place the dough on a clean surface and knead for about 10 minutes. Cut the dough into 3 equal pieces and form each piece into a loaf shape. Cover and allow to rise for about 1 hour or until loaves have doubled in size.
• While the dough is rising, place the sausage and black pepper in a nonstick saute pan over medium heat. Cook, stirring frequently, for about 10 minutes or until nicely browned. Drain off excess fat; place the sausage on a triple layer of paper towel to drain thoroughly.
• Place 2 of the eggs in a small bowl and whisk to combine. Set aside. Place remaining egg in another small bowl and whisk to blend. Set aside.
• Combine the sausage with the mozzarella, Parmesan cheese and parsley. Add the 2 beaten eggs and mix to combine well. Set aside.
• Cut into but not through each loaf of dough, lengthwise, and open up each half. Place an equal portion of the sausage mixture down the center of each loaf. Pull the sides up and over the sausage to encase it, working the dough closed. Place the loaves, seam side down, on a greased cookie sheet or pizza stone. Cover and let rise for 20 minutes.
• Preheat oven to 375 degrees.
• Using a pastry brush, lightly coat each loaf with remaining beaten egg. Place in the preheated oven and bake for about 45 minutes or until golden brown. Remove from the oven and allow to rest for at least 10 minutes before cutting. Serve warm.

ESCAROLE SOUP WITH BACON AND CROUTONS

Steps:

• Preheat oven to 375°F. Brush bread with oil. Arrange on baking sheet. Bake bread until golden, about 10 minutes.
• Sauté bacon and onion in pot over medium heat until brown, about 20 minutes. Add broth, basil and rosemary, then escarole. Simmer until escarole is tender, about 25 minutes. Mix in 2/3 cup Parmesan. Season with salt and pepper.
• Place croutons in bowls; ladle soup over. Pass remaining 1 cup Parmesan.