1.2 litres/2 pints Meat Stock
675 g/ 1 1/2 lb escarole 25 g/1 oz butter
2 eggs 25 g/1 oz Parmesan cheese, freshly grated
4 country-style bread slices salt and pepper


1.Bring the stock to the boil. Meanwhile, parboil the escarole in boiling water for 5 minutes. Drain, squeezing out as much liquid as possible, and chop coarsely.
2.Melt the butter in a saucepan, add the escarole and cook over a high heat for about 10 minutes, then add the stock.
3.Beat the eggs with the Parmesan, season with salt and pepper and whisk into the soup. Lightly toast the bread on both sides under a preheated grill, put 1 slice in each of 4 soup bowls and ladle in the soup.

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