Preparing Escarole for White Bean Soup

Video Transcript

"On behalf of Expert Village, I'm Laura Banford, and I'm going to show you how to make White Bean Escarole Soup. Now we're going to prep the escarole. This means that we're going to cut the core off the stem end, take some of the tougher stalks out, and then chop up the leaves. I love escarole; It's so pretty. This is a curly headed member of the endive family, and to me it looks like a sea creature. I really like it. Put the escarole down on your board. You can't really eat this stem. It's a little more bitter, and it's a little too woody so you just take that right off. I'm going to take off a little more because it looks like there are some assertive tough ends to this stem. We're just going to chop away. You don't want it too small. You want to know the escarole is there. It's going to add a nice green touch to the soup. That will be nice. It doesn't feel like there are too many stems there. After we get our stock going with all the flavors from the aromatic vegetables; the garlic, carrots, and onion, we're going to add our liquids, and then we're going to throw the escarole in and it will cook with the rest of the soup. When we come back, we're going to start to saute our vegetables. See you then."