Today in New York it is dark and rainy and all I could think about for dinner is a nice warm bowl of soup. Additionally, with fall in full swing, soup season is officially here! Today's soup makes for a great meal because of all the vegetables. Additionally, the arborio rice adds a lot of substance to the soup making it just right to fill you up.
Recipe yields 4-6 servings
2 tbsp unsalted butter
1 cup carrots
1 cup celery
1 cup yellow onion
6 cups chicken stock
1/2 cup arborio rice
2 cups escarole
3/4 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Prepare carrots, celery and onion with a small dice (about 1/2"). Rough chop the escarole.
In a large stock pot, heat the butter over medium until hot but not browned. Add the chopped carrots, celery and onion. Mix to coat all vegetables with the butter. Reduce heat to low and cover pot. Cook for about 8 minutes, or until vegetables begin to soften.
Add the chicken stock and a pinch of salt to the vegetables. Bring to a boil.
Add rice and return to a boil, stirring frequently. Cover the pot and cook for 10-15 minutes, until the rice is cooked. Rice should be al dente.
Add escarole and juice from one lemon. Stir and adjust seasoning as necessary with salt and pepper. Additionally, I like to add some zest from the lemon for a stronger flavor.
Transfer to soup bowls and sprinkle with grated Parmesan cheese. Serve & enjoy.