Recipe: Escarole Soup with Roasted Garlic, Tofu and Red Pepper

ESCAROLE SOUP WITH ROASTED GARLIC, TOFU AND RED PEPPER

1 head garlic, separated, unpeeled
3 tsp olive oil, divided use
pinch thyme
6 cups chicken broth, divided use
strip orange peel (3x1/2-inch), orange part only
1 large sprig fresh thyme
1 head escarole, thinly sliced
8 oz soft tofu, drained, cut in matchstick sticks
1 roasted red pepper (from jar), cut in matchstick sticks
Fresh thyme (for garnish)

Preheat oven to 350 degrees F.

Combine garlic and 1 teaspoon oil in small baking dish; toss to coat. Roast until garlic is tender and golden, about 25 minutes. Cool.

Press garlic between fingertips to release cloves. Place garlic in processor. Add remaining 2 teaspoons oil and pinch of thyme. Add 1/4 cup broth and puree.

Combine remaining 5 1/4 cups broth, orange peel and thyme spring in heavy medium saucepan. Bring soup to boil. Reduce heat to low, add escarole, cover saucepan and simmer until escarole is wilted, about 3 minutes.

Add garlic puree, tofu and roasted pepper. Discard orange peel and thyme spring. Ladle soup into bowls. Sprinkle with fresh thyme and serve immediately.

Makes 4 servings
From: Margaret S.
Source: Richard Sax and Marie Simmons in Bon Appetit magazine, June 1992