Escarole Soup

Ingredients:

• 1 cup chopped peeled potatoes
• 2 tbsp rendered bacon fat or olive oil
• 1 cup chopped red onion
• 1 bay leaf
• 1 medium clove garlic, minced
• 1 sprig of rosemary
• 3.5 cups chicken broth
• 3 cups chopped escarole
• Grated Pecorino cheese, for serving

Preparation:

1. Heat the fat or oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until softened, 3-5 minutes. Add the potatoes, bay leaf, garlic, rosemary, 1/2 teaspoon salt, and black pepper to taste and cook, stirring, until the potatoes are coated in the fat, another 2-3 minutes. Pour in the broth and bring to a boil.
2. Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Add the escarole and cook for another 5 minutes. Remove from heat, discard the bay leaf and rosemary, and let cool for at least 5 minutes. Puree the soup with an immersion blender or in a regular blender in 2-3 batches (do not fill the blender more than halfway).
   
   

   Note

   
   When blending hot liquid, let it cool for about 5 minutes first, then pour it into the blender, filling the bowl only halfway. Cover with a lid, leaving one corner slightly open. Cover the lid with a kitchen towel to prevent splashes, and blend until smooth.
3. If necessary, reheat the soup, adjusting the consistency with water, and add salt and pepper to taste.
   
   Serve the soup hot, sprinkled with grated pecorino.