Autumn salad par excellence, escarole resists well to cold weather and harvests very well despite the frost if it is well covered.
Here is the escarole and split pea soup, delicious and easy!
Ingredients for 4 people :
1 bag of escarole Florette 60 g split peas 4 strands of thyme 2 sheets of laurel 2 chicken stock cubes Salt and pepper
Escarole and Split Pea Soup Recipe
Soak the split peas for 1 hour in a bowl of cold water. Drain them. Cook them with 5 times their volume of water and the stock 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 the bay leaf, Mix the soup.
Serve with croutons.
Enjoy your meal!
Visuals credit : Florette / G. Quantin / I. Brancq-Lepage