Root Vegetable and Escarole Soup
A hearty winter soup thickened with starchy potatoes and brightened with bitter greens
Why This Recipe Works
This hearty soup uses the natural starch of mashed potatoes to create a rich texture without the need for cream. It is a flexible template for winter produce, where the bitterness of escarole balances the sweet, earthy roots.
Instructions
Heat the oil in a Dutch oven over medium-low heat until shimmering. Stir in the leeks and salt, cover, and cook until the leeks are softened, about 8 to 10 minutes, stirring occasionally to prevent browning.
Stir in the garlic and cook until fragrant. Stir in the broth, tomatoes, potatoes, celery root, and carrots, and bring the liquid to a boil. Cover, reduce the heat to a gentle simmer, and cook until the vegetables are tender, about 25 minutes.
Mash a few of the potatoes against the side of the pot with a wooden spoon to thicken the broth. Stir in the escarole and lima beans and cook until the greens are wilted and the beans are heated through, about 5 minutes. Remove from the heat, stir in the parsley, and season with salt and pepper to taste. Serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 4 days.
Can I make this ahead of time?
The soup can be prepared up to 3 days in advance; add the escarole and parsley just before serving to maintain their color and texture.
