Easy Escarole Soup Recipe | Keto & Low Carb | Carly Voinski

Easy Escarole Soup Recipe | Keto & Low Carb | Carly Voinski


hi guys welcome back to the channel I am so excited for you to be here today cuz I am sharing one of my most favorite foods with you guys it is a recipe for escarole soup now when I was a kid this was served at every single major holiday in my big Italian family and as a little girl I loved it I had no idea what was in it I just knew that I loved it and I requested it all the time now what little kid is actually asking for this soup I’m not sure but that was me so I’m really really thrilled to share this with you and the best part about it is while it does right now fit a keto low carb lifestyle it really is just so delicious that no matter what way of eating you’re choosing it’s perfect you can adapt it some people add meat to it I don’t do that and you can make little changes here and there but I just wanted to show you the basics of what I do how I make it it’s quick it’s simple it’s really easy so if you’d like to discover how to make the most delicious escarole soup ever keep watching so here is what we need I have about eight eggs I have Locatelli pecorino romano cheese right here salt pepper ahead of escarole a full ahead so it looks like this when you go to store that and then we also have it right here our chicken stock I use Rachael Ray’s you can use organic whatever you love I love my girl Rachel as that’s why were using that and I also have a big soup pot so the first thing we’re going to do is put the chicken stock into the pot I’m probably going to use two of those containers if I use more let you know and then we are going to just roughly chop up the a swirl so I’ll show you what that looks like the estro does not have to be finely chopped you want it to be rough don’t worry about making it pretty it’s just gonna go into the chicken stock and cook down anyway so it’s super simple hands up using all three because I always tend to over produce when it comes to cooking I hate the idea of not ever having enough so I tend to make more so I did use all three I have it right now just on about medium heat we’re gonna let it get hot I’m also going to add a cup of water to it just to dilute it a little bit because it is salty and when you add the cheese and stuff that we’re gonna add to it later the salt content can get high and some people don’t like the taste of that personally I love it but I’m gonna add some water to it and now we’re going to try to eat as well while that is really good and then start to simmer and get hot we wanted many and not before me as you asked for a way it was nice and hot and what we’re gonna do now is grab the s4 that we chopped up it also rinsed it off and we’re going to just place it in and I have a wooden spoon and we’re just going to kind of mix it as it cooks down a little bit and then once it cooks down we’re not going to wait very long we’re gonna go ahead and get ready to put our egg mixture in there okay clean escarole going in and you can just kind of dump it all and depending on how much you use sometimes I use two heads of festival you might want to wait until it cooks down a little bit to put all of it in there just so it has room to kind of move around you’re just going to go ahead and dump it all in seriously so quick and so easy you’re just going to stir as it cooks down leave the lid off of it at this point and we’re going ahead and crack our eggs I have eight of them and whisk them until they’re nice and smooth we have list our eggs there’s eight in here and now the next thing we’re gonna do is add our grated cheese this is pecorino romano cheese and again if you’ve watched any of my other videos I don’t really have an exact measurement because when it comes to this stuff that’s kind of just scooping in and whatever seems right so we’ll get a different angle and check it out and see how much we actually end up using so this is a quarter cup measure and we’re just going to kind of go in three right there and I’m probably gonna add another one so that’s already now a cup of cheese for this size soup let’s try that together add a salt and pepper and see what it looks like we are simmering and now it’s time to add the egg mixture now my favorite part of the whole thing is to take the egg mixture that we have and we just start to pour it into the soup as it pours in the hot liquid we’ll cook the egg it will start to kind of bubble up and we have a wooden spoon and we’re just going to kind of mix and the egg will start to fill up the soup in the pot and it’s seriously my favorite part so let’s check it out [Music] we will stir it let it cook for a couple minutes and then we can plate and enjoy we’re done it was that simple it takes no time at all it’s so easy anyone can do it it is really foolproof I feel like you just kind of chop stuff up and throw it in there it’s so easy so this is what it looks like plated it is delicious you can add some grated Parmesan on top when you plate it if you would like an even extra cheesier I put in just a little bit of salt so I didn’t make it too salty but again preference is yours so make it the way that you will love it thanks so much for watching I hope you guys enjoyed this video if you did would you hit the like button and subscribe if you haven’t because why haven’t you already you will get updated on all the latest content hit the bell and until next time

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