Escarole And Potato Soup


A lovely escarole and potato soup that's seasoned with curry powder and white wine and served with grated cheese. What's not to love about that?

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Escarole and potato soup
Veronique van Ohmydish

Made by Véronique

Published at 2016-08-29, this recipe is for 8 people and takes 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 01-03-2021

20 minutes 8 people Starters
Escarole and potato soup


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  • 500 gram fresh escarole
  • 1 leek
  • about 5 medium-sized floury potatoes
  • 2 garlic cloves
  • 2 tablespoons curry powder
  • 1 teaspoon ground ginger
  • olive oil
  • 200 ml dry white wine
  • 1,5 liter chicken or vegetable stock
  • pepper and salt to taste
  • large handful of grated Gruyere cheese
Escarole and potato soup ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • large pan
  • (immersion) blender
  • potato peeler
  • water kettle

Escarole And Potato Soup

20 minutes 8 people Starters

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Preparation -- 5 minutes

Rinse the escarole and leek. Remove the outer leaves of the leek and chop it into pieces. Peel the potatoes and also chop them into pieces, the smaller the pieces are, the faster the soup is done.

Peel the garlic cloves and chop them. If you use vegetable stock from a cube, it's faster if you boil the water and create the stock already.  

Escarole and potato soup
Escarole and potato soup

Finishing up the escarole and potato soup -- 15 minutes

Heat olive oil in the large pan and sauté the garlic for about 1 minute. Then add the leek, escarole and potato pieces in batches, because the pan is probably not big enough to put it all in at once.

Sauté it all until everything is softened a bit, that will only take a few minutes on high heat. Then add the curry powder and ground ginger and sauté it some more. Pour in the dry white wine, when it's almost fully evaporated you can also pour in the stock and bring to a boil.

Let it simmer until the potatoes are fully cooked, that only takes about 10 minutes, depending on the size of the potato pieces. Don't let it cook too long, otherwise the beautiful green color will disappear.

Use a blender or immersion blender to create a smooth soup. Season with pepper and salt and divide into plates. Finish it off with the grated gruyere cheese and enjoy!

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