Dave Smith wrote:


> My wife was the lucky bidder on home made soups at a church auction. There
> were 5 different soups that were to be delivered at various times over the
> next few months. So about once a month the guy who made to soups would stop
> by and drop off a quart of his latest concoction. Every one of them was out
> of this world delicious.

What a fun auction!! What types of soup have you
received??
Goomba (making chick pea-escarole soup tonight)

* Exported from MasterCook *

Chick Pea-Escarole Soup

Serving Size : 6 Preparation Time :0:20
Categories : Soups & Stews
Italian

Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
8 ounces salt pork*
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
14 ounces canned italian plum
tomatoes, drained -- chopped
16 ounces canned chick peas,
drained/rinsed
4 cups chicken stock
2 cups water
1 head escarole, coarsely chopped
3/4 teaspoon salt
1/2 teaspoon pepper

Cook salt pork in a medium saucepan of boiling
water for 10 min to remove salt. Drain. Cut into
1/4 inch dice
In large saucepan, heat olive oil over medium
heat. Add salt pork and onion and cook 2-3
minutes, or until onion is softened. Add garlic
and cook 1 minute longer.
Add tomatoes, chick peas, stock, water, escarole,
salt and pepper. Bring to boil, reduce heat to
medium-low, anc cook uncovered until escarole is
tender, about 20-30 minutes.

Serve with grated parmesan cheese.
* I used pancetta instead