Endive Soup ~ a winner as a simple soup
Greens: endive or Swiss chard, about 8 cups of finely chopped greens
Scallions or onions: 3 scallion bunches with tops or 1 small sweet onion
Broth: 2 quarts of chicken broth or vegetable broth for a thick soup
3 quarts for a more traditional version
Basil: 1 cup of finely chopped basil, or 4 tablespoons of pesto
Rosemary: 1-2 sprigs of rosemary depending on the size of the sprigs and your preference
Parsley: 1/2 cup dried
Brown the onions until caramelized in olive oil, or if you prefer butter. If using scallions, simply stir in the hot oil for 2 minutes.
Add the broth, finely chopped greens, basil and rosemary sprigs. Bring to a boil then turn back to simmer on the stove or transfer to a crock pot. Simmer for at least 8 hours.
The trick is to mix the flavors.
For a simple soup, grate some fresh Asia go or parmesan cheese on the top with a few croutons.
Variations: Add orzo at the end before serving. Make flour dumplings and cook dumpling on the top of the greens soup just before serving. Brown Italian sausages in a separate pan and add to the soup. Cook the soup/sausage mixture for an additional 20 minutes before serving.
Freezing: Make more than you need for one meal and freeze the rest before you add any of the extras: orzo, cheese, dumpling, or sausages.