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The ultimate fall salad, escarole is resistant to cold and can be harvested very well despite the frost if it is well covered.
Here is the escarole and split pea soup, delicious and easy!
Ingredients for 4 persons :
- 1 bag of escarole Florette
- 60 g split peas
- 4 strands of thyme
- 2 sheets of laurel
- 2 cubes of chicken stock
- Salt and pepper
Escarole and split pea soup recipe
- Soak the split peas for 1 hour in a bowl filled with cold water. Drain them.
- Cook them in 5 times their volume of water and the bouillon cubes.
- Add the thyme and bay leaf.
- Cook for 35 minutes.
- Add the escarole,
- Salt, pepper and mix.
- Cook for another 5 minutes.
- Remove the thyme and bay leaf,
- Mix the soup.
Serve with croutons.
Enjoy your meal !
Visuals credit: © Florette / G. Quantin / I. Brancq-Lepage
