Curly endive and rice soup recipe
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- Dish type
- Vegetable soup
This Italian-style soup uses the lettuce-like frizzy curly endive that's available from August through March. It is perfect for a cold winter's night. Serve with a drizzle of extra virgin olive oil and freshly grated Parmesan cheese.
1 person made this
- 1 large head of curly endive
- 1.5L vegetable stock
- 4 tablespoons extra virgin olive oil, plus more for serving
- 1 clove garlic, crushed
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 160g short grain rice
- freshly grated Parmesan cheese
- salt and pepper, to taste
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Wash and slice the curly endive. Soak in water until ready to use. Warm the stock in a saucepan over medium heat.
- Heat 4 tablespoons oil in a saucepan over medium heat; add garlic, celery and carrot. Cook and stir for a few minutes, until vegetables begin to soften.
- Add the curly endive, scooping it up directly from the water so some water is included. Season with salt; cover and cook over medium heat until the curly endive is completed wilted. Add half of the stock and continue to simmer for 15 minutes.
- Pour in remaining stock and rice; bring to the boil and cook rice for 12 to 15 minutes, or until al dente (with a bite).
- Season to taste; divide into 4 bowls and drizzle some extra virgin olive oil on top. Serve with grated Parmesan cheese.
Make the soup ahead of time; let stand for half an hour, so the curly endive has time to release more flavour. Or prepare the soup a day in advance and gently reheat before serving.
See it on my blog
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How To make Rice & Endive Soup
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In under 5 minutes Alexia teaches you how to make her delicious Escarole and Bean Soup!
Now that's Italian .
SCAROLE & BEANS
Alexia's delicious Escarole & Bean soup! Mama Mia. Who wants the recipe for Scarole & Beans?
This healthy and hearty soup is sure to warm you up on a cold winter's night.
This is a simple and delicious one pot meal!! LIKE SHARE & ENJOY!
2 heads of fresh Escarole. (Wash your Escarole really well and chop into 1/2 pieces).
7 Cloves of Minced Fresh Garlic.
64 oz of Chicken Stock (2 containers).
1/4 lb of Pepperoni sliced thin. ****OPTIONAL
3 cans of Cannellini Beans (Do not drain).
1/4 cup Grated Pecorino Romano Cheese.
1/4 of a 1 lb box of Acini di Pepe no.78 Pasta.
Red Chili Flakes.
Cracked Black Pepper.
Extra Virgin Olive Oil.
In a large pan add about 6 tablespoons of Extra Virgin Olive Oil.
Next, add in your minced Fresh Garlic.
Add in your Red Chili Flakes to taste.
Saute your Garlic until Golden Brown.
Next, add in your Pepperoni.
Saute for about 3 minutes until your Pepperoni becomes a little crispy.
Now it' time to add in your Escarole.
Saute for a couple of minutes.
Next, slowly add in your Chicken Stock to deglaze your pan and bring up all those wonderful bits of Garlic.
Next, add in the remainder of your Chicken Stock bring to a boil.
Simmer down for about 20 minutes until your Escarole becomes tender.
When the Escarole is starting to wilt it's time to add in your beans.
Using a large spoon or Potato masher slightly mash up some of the beans. (This makes the Soup extra creamy).
Season with Garlic Salt, and Cracked Black Pepper to taste.
After about 15-20 minutes of cooking the Soup in low add in your Pasta (Do not cook the Pasta in advance it will cook in the soup).
Simmer on low for about 20 more minutes.
Just prior to shutting off the stove mix in your Grated Romano Cheese.
Let the Soup sit for 10 minutes to develop a rich and creamy consistency.
Now your ready to eat!! Serve with some Garlic Bread!! OH MY!!
Now that's Italian
Escarole & Bean soup! This healthy and hearty soup is sure to warm you up on a cold winter's night!
Escarole & Bean soup! This healthy and hearty soup is sure to warm you up on a cold winter's night!
#alexiafoodees #uhadmeatkitchen #escaroleandbeans #scaroleandbeans #cookingwithlove #rhodeisland #soup #nowthatsitalian #cookingitalian #magiare #recipe #recipeoftheday #simpleingredients #colavita
[Eng Sub中字] 擂茶飯食譜 Recipe of Thunder Tea Rice
#擂茶饭 #食谱 #thundertearice #recipe
Step 1: Preparation 處理食材
• 600g 红蒜 Chinese Leek
• 400g 马尼菜Money Cai
• 400g 菜心Choy Sum
• 300g 夏白 Chinese Endives
• 300g 小白菜 Little Pak Choy
• 500g 小毛豆Fine Bean
• 400g 芥兰Kai Lan
• 80g 蝦米 Dried Shrimp
• 180g 甜菜脯 Sweet Radish
• 30 cloves 蒜米 Garlic
1. Rinse and cut all vegetables above into small pieces. 用水把蔬菜冲洗干净, 洗净切小。
2. Soak dried shrimp for 5 minutes, drain and then chop into small pieces. 虾米预先用清水浸泡清洗5分钟，沥干水。切碎。
3. Wash sweet radish 1-2 times, squeeze the water out and wash again. 清洗甜菜脯1-2次。弄干。
4. Chop garlic finely. 蒜头洗净剁碎
Step 2: Cook garlic rice 煲蒜米饭
1. In a wok, add in 1 tablespoon of oil, sauté the garlic till lightly brown. Pour it into the rice cooker. 在热炒锅里，加1汤匙的油 ，爆香大蒜。倒入电饭锅。
Step 3: Prepare Soup 擂茶汤
• 200g 花生 Peanut
• 100g 江鱼仔 Anchovy
• 5g 六宝茶叶 'Luk Bou' Chinese Tea Leaves
• 30 cloves 蒜米 Garlic
• 100g 九层塔 Thai Basil
• 100g 薄荷叶 Mint Leaves
• 400g 马尼菜Money Cai
1. Rinse all vegetables. 用水把蔬菜冲洗干净
2. Chop garlic finely. 蒜头洗净剁碎
3. Heat a clean wok until it begins to smoke and put raw peanuts. Lower the heat and stir-fry constantly. Fry peanuts with a quick to-and-fro motion until they begin to blister and turn brown. Test by tasting one peanut to make sure that the peanuts are not still raw inside. Remove and place peanuts in a sieve with large gaps and allow to cool. Once the temperature has cooled down, rub the peanut with your palm to remove the skin. Sieve the skin away from the peanut. 在一个热炒锅里，干炒花生。一旦花生变热，把它放入一个筛子里。温度冷却后，用手掌搓花生，皮就会脱落。
4. In a heated wok, add in 1 tablespoon of oil and 1 teaspoon of garlic. Stir-fry the vegetables (Thai Basil, Mint Leaves, Money Cai) with a pinch of salt, set aside individually. Do not overcook till the vegetable turns yellow. Do not add too much seasoning, in case it gets too salty. 准备蔬菜（九层塔，薄荷叶，马尼菜） 在热炒锅里，加入1汤匙油和1茶匙的大蒜。各自倒入蔬菜翻炒，加入少许的盐。熄火
5. Briefly rinse anchovies and drain well in a colander. Heat enough oil in a wok and fry anchovies to brown until crisp. Remove and leave aside. 江鱼仔洗干净沥干。炒至江鱼仔变褐色，变脆， 熄火。
6. Once it cooled down a little, combine all of the ingredients with a cup 'Luk Bou' tea in a blender. 将炒好的花生，江鱼仔，九层塔，薄荷叶，马尼菜放入搅拌机内， 加入用热水泡好的六宝茶（隔渣后）搅至细碎
7. Pour the blended paste into a bowl with 3 litre of hot water, mix it and add a pinch of salt. 将已搅碎的擂茶汤料倒入大概3公升沸水搅拌，然后加入适量的盐。
Step 4: Stir Fry Vegetables 炒菜 (马尼菜Money Cai, 菜心Choy Sum, 夏白 Chinese Endives, 小白菜 Little Pak Choy, 小毛豆Fine Bean, 芥兰Kai Lan, 红蒜 Chinese Leek)
1. In a heated wok, add in 1 tablespoon of oil and 1 teaspoon of garlic. Stir-fry the vegetables with a pinch of salt, set aside individually. 准备蔬菜 -在热炒锅里，加入1汤匙油和1茶匙的大蒜。各自倒入蔬菜翻炒，加入少许的盐。
2. For Chinese Leek. Heat up 2 tbsp oil, pan-fry Dried shrimps and Sweet Radish until fragrant, then add in Chinese Leek and then fry until the veggies just wilted 。热油爆香蝦米，甜菜脯。 加入红蒜炒干香。
And finally 最後
1. In a rice bowl, add in garlic rice and vegetables and peanut, pour Lei Cha soup into the rice. Ready to serve! 在碗内先放入饭，再把炒好的蔬菜材料放上加点花生，淋上擂茶汤拌均匀一起吃
Curly Endive (aka Chicory) with Spaghetti
This is a great budget-saving, delicious dinner, if you like greens. If you have a little white wine lying around you can toss half wine and half pasta water at the end!
- 3 Tablespoons Olive Oil
- 1 whole Large Onion
- 1 head (Medium To Large) Garlic
- 1 pinch Red Pepper Flakes (or To Taste)
- 1 whole Large Head Curly Endive Also Known As Chicory
- ½ cups Pasta Water Reserved From Cooking Spaghetti
- 1 pound Spaghetti Cooked To Al Dente, Drained
- 1 whole Lemon, Squeezed
- ½ teaspoons Salt And Pepper, Or To Taste
- ½ cups Parmigiano Reggiano Plus More For Top Of Plate
Heat oil over medium-high heat and add onion. Saute until onion starts to become brown. Add garlic and red pepper flakes. Cook until garlic is soft and fragrant.
Add curly endive and the reserved pasta water, combine. Cook until curly endive is cooked down but not soggy. Add cooked pasta, fresh squeezed lemon juice, salt and pepper to taste, and parmigiano reggiano. Toss to combine.
Italian Wedding Soup
Full of flavor and so fast and easy to make, it could easily be a weeknight meal. The meatballs cook in the broth and are so delicious and tender! Italian wedding soup is actually Italian-American, the name for which is apparently a loose translation of the Italian minestra maritata, which means “married soup.” It describes the combination or “marriage” of a green vegetable and a broth.
- FOR THE MEATBALLS:
- 1 pound Lean Ground Beef (at Least 93%)
- ⅓ cups Finely Chopped Onion
- 1 clove Garlic (large), Diced
- ⅓ cups Italian Or Regular Bread Crumbs
- ⅓ cups Fresh Parsley, Chopped
- 1 Egg, Beaten
- 3 Tablespoons Milk
- 1 teaspoon Dry Oregano
- ⅓ cups Grated Parmesan And Pecorino Romano Mix
- Salt And Pepper
- FOR THE SOUP:
- 2 Tablespoons Olive Oil
- 1 cup Chopped Onion
- 1 clove Garlic (large), Diced
- 10 cups Low-sodium Chicken Broth Or Stock
- ½ cups Dry White Wine (optional)
- 1 cup Orzo
- ¼ cups Fresh Dill, Chopped
- 1 head Endive, Cut Into 1 1/2 Inch Lengths
- Salt And Pepper
Mix meatball ingredients together in a bowl. Add salt and pepper to taste. Shape into approximately 25 small meatballs, placing them on a sheet pan and setting aside until later.
Heat a soup pot to medium high. Add olive oil, onion, and garlic. Sauté until translucent. Add chicken broth and wine. Salt and pepper to taste. Bring to a boil.
Add the orzo to the boiling broth. Then drop all the raw meatballs gently into the pot. Return to a boil, then reduce heat to medium low and simmer until orzo is fully cooked, about 10 minutes.
- 4 cups 1/2-inch cubes good-quality white bread
- 6 tablespoons olive oil
- Fresh-ground black pepper
- 1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
- 2 small heads curly endive (about 1 1/2 pounds in all), torn into bite-size pieces (about 5 quarts)
- 3 tablespoons plus 1 teaspoon red- or white-wine vinegar
- 4 eggs
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme
Put a large frying pan over moderate heat. Toss the bread cubes with 2 tablespoons of the oil and 1/4 teaspoon each of salt and pepper. Put them in the pan and cook, stirring frequently, until crisp and brown, about 5 minutes. Remove the croutons from the pan.
Add the bacon to the pan and cook until crisp. Remove and drain. Put in a large glass or stainless-steel bowl with the endive. Pour off all but 1/4 cup of the fat from the pan.
Fill a saucepan two-thirds full with water. Add the 1 teaspoon vinegar and bring to a boil. Break each egg into a cup or small bowl and slide one at a time into the water. Reduce the heat to a bare simmer. Poach the eggs until the whites are set but the yolks are still soft, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.
To the fat in the pan, add the remaining 4 tablespoons oil, the garlic, thyme, and 1/4 teaspoon each of salt and pepper. Warm the dressing over moderately low heat, stirring occasionally, until the garlic barely starts to brown, about 2 minutes. Add the remaining 3 tablespoons vinegar and remove from the heat. Toss the dressing with the endive and bacon until the endive wilts slightly. Add the croutons and toss again. Put on plates. Top each salad with a warm egg.
Put a large, heavy frying pan, sauté pan, or pot over medium-low heat. Whatever vessel you choose should have a tight-fitting lid. When the pan is hot, add the butter.
While the butter melts, trim off and discard any browned bits from the ends of the endives and any bruised or browning exterior leaves.
When the butter is melted, lay the endives in a single layer in the pan. Sprinkle them with the lemon juice and salt.
Pour the water down along the side of the pan (you don't want to wash off the salt you've just sprinkled on).
If you want to cut the bitterness in the final dish even further than the braising will do alone, sprinkle the endives with the sugar.
Cover the pan. You want a nice, tight fit with the lid. If steam is escaping, lay a piece of foil over the pan and then put on the lid. Or, cut a piece of parchment paper to fit in the pan directly over the endives and then cover the pan (feel free to do this even with a tight-fitting lid it helps the endives brown evenly).
Method 1: Reduce the heat to low. Let the endives cook, undisturbed, until they are very tender, about 30 minutes.
Method 2: If your stove is uneven or you need the burner space for the rest of the meal, you can put the pan in a 375 F oven (as long as it's oven-safe) at this point and let them cook in there for 30 to 40 minutes instead of on the stove. (This method is also more likely to result in more evenly browned endives.)
When the endives are very tender, remove the lid (and the foil or parchment paper, if you used it), return the pan to the stove if it's been in the oven, and cook over medium heat until any liquid in the pan evaporates and the endives start to brown, if necessary.
Turn the endives over and cook them until they are browned all over. (Note that if you added sugar in Step 6, you'll need to watch them quite carefully at this point, since the added sugar will make them brown more quickly.)
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Members of the chicory family such as endive, escarole, radicchio, and frisée are great for adding a pleasant, slightly bitter freshness to all sorts of dishes. The greens are a little strong on their own, but wonderful team players. From pasta to deviled eggs to—especially—crunchy salads, we’ve rounded up our favorite chicory recipes.
Bitter, red radicchio is a great ingredient in arugula salads, complementing the pepperiness and adding a pop of color. Try mixing arugula and radicchio with fennel, walnuts, and parmesan cheese and dressing it simply with lemon juice and olive oil. Our tricolore salad also features arugula, radicchio, and fennel, this time with pecorino cheese and a grapefruit-saba vinaigrette.
Crisp and nutty, endive is another delicious member of the chicory family. Use it in a salad with Comte cheese, chopped walnuts, and a sherry vinaigrette. Endive also holds up well to cooking—try steaming it, grilling it, and making it into a salad with a sweet bee pollen vinaigrette.
We like mixing greens into pasta to add a light freshness. Red endive and radicchio are both great in dish of spaghettini with carrots, olives, and arugula. Sweet Italian sausage, arugula, and bell pepper make for an easy pasta salad, with radicchio rounding things out.
Find all of these dishes and more in our collection of chicory recipes.
Arugula, Radicchio, and Fennel SaladWalnuts and parmesan add richness to this crunchy salad from The Yellow Table’s Anna Watson Carl. Get the recipe for Arugula, Radicchio, and Fennel Salad »
Carrot and Pistachio SaladCarrots are roasted before being topped with crunchy pistachios and a sweet fig vinaigrette in this simple salad.
Spaghettini with Carrots, Olives, and Red EndiveCarrot ribbons cooked al dente and lightly braised red endive add color to this simple vegetable-packed pasta dish, brightened with lots of lemon zest. Josita Hartanto of Berlin’s Lucky Leek uses multicolored carrots for a beautiful presentation. Get the recipe for Spaghettini with Carrots, Olives, and Red Endive »
Puntarelle and Dandelion Green Salad with Honey and Olive VinaigrettePuntarelle and Dandelion Green Salad with Honey and Olive Vinaigrette
Sausage and Arugula Pasta SaladPasta salads are essential summer food: they travel well they’re easy to adapt to whatever produce you have on-hand and they’re simple to make in large portions, making them perfect dishes to carry to parties, picnics, and barbecues. Get the recipe for Sausage and Arugula Pasta Salad »
Charred Escarole Salad
Endive and Walnut SaladWith winter looming, this salad with endive, comte and walnuts is a great choice for cold weather. The recipe, adapted from Susan Herrmann Loomis’s The French Farmhouse Cookbook, is from a cook in the town of Vinay, where walnuts are produced. The crisp and bright salad is made heartier by the addition of nuts and cheese. Get the recipe for Endive and Walnut Salad »
Beet “Tartare”Earthy roasted beets are brightened by fresh orange zest and tangy balsamic for a clever appetizer, which looks beautiful presented in individual endive spears. To make this dish vegan, omit the Greek yogurt or use a non-dairy yogurt alternative.
Salade LyonnaiseHailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons. Get the recipe for Salade Lyonnaise »
Michael Richard’s Deviled EggsDeviled eggs get an update with white anchovies and masago arare, Japanese rice cracker beads that mimic caviar.
Escarole with ProsciuttoFried slices of prosciutto provide a crisp contrast to sautéed escarole. Get the recipe for Escarole with Prosciutto »
Endive Salad with Bee Pollen VinaigretteA thick honey vinaigrette pairs with pleasingly bitter endives that are steamed, grilled, and marinated in this recipe from Castle Hill Inn in Newport, Rhode Island. Get the recipe for Endive Salad with Bee Pollen Vinaigrette »
Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts
Shaved Cauliflower and Radicchio SaladAleppo pepper (a tangy Middle Eastern spice), raisins, and raw cauliflower marry in this simple yet unusual salad. Get the recipe for Shaved Cauliflower and Radicchio Salad »
Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio“This dish is a fun take on the fried chicken sandwich the horseradish cream offsets the bitterness of the radicchio and the richness of the schnitzel nicely. I love to eat this as a late night snack at the end of service.” — Eli Sussman, executive chef at New York’s Mile End Deli Get the recipe for Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio »
Tricolore Salad with Grapefruit Saba VinaigretteGrapefruit supremes (segments of pulp separated from the membrane) and aged balsamic vinegar brighten this classic Italian salad from author Dana Bowen. Get the recipe for Tricolore Salad with Grapefruit Saba Vinaigrette »
Escarole with Confit Duck Gizzards, Comté, and WalnutsWinemakers Alice and Olivier de Moor use confit duck gizzards in this simple winter salad, but confit duck legs make a fine substitute. Get the recipe for Escarole with Confit Duck Gizzards, Comté, and Walnuts »
Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate SeedsCrispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad. Get the recipe foFall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds »
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Curly Endive Lettuce Salad with Bacon and Poached Egg
France. Never been there. I’m not crazy about flying. I have heard that it is a cool place to visit. Three of our kids have been there. MaryJo finally got there last year. Google maps street view is about as close as I’ll ever get. I can imagine a French bistro, a small cafe, possibly with outdoor, streetside seating, where you could go have lunch, have a glass of wine, and order Salade Frisee. Or in our case, curly endive lettuce salad.
Typically, it would be a plate with a handful of lettuce, drizzled with a vinaigrette, possibly a balsamic vinaigrette, with crunchy, handmade croutons, bacon, a soft-boiled or poached egg, finished off with shaved gruyere cheese. Sounds simply wonderful.
This salad is one that my daughter Josie makes, since she grows curly endive lettuce
and has chickens for eggs. And she has also spent the most time in France, so she’s seen this before. Backpacking through France for a month, staying in Paris for a semester of school, and various other trips.
For this salad, I mixed up a simple vinaigrette of olive oil, red wine vinegar, chopped fresh oregano, and salt and pepper. I browned up a strip of thick cut bacon, sliced some grape tomatoes, and added some crumbled feta cheese. Then just poached an egg for 3 minutes and plopped it on the top. The slightly bitter taste of the lettuce pairs well with the savory flavors of the bacon and egg.
Try this salad for breakfast or lunch and pretend you’re sitting in a cafe in the French countryside.
Italian Wedding Soup35 Serves 8
Originally seen on Everyday Italian. Episode: Viewer Requests.
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.