Comments on: Chorizo, Bean & Escarole Soup a la Marketman

By: brownedgnat

brownedgnat — Tue, 29 Mar 2011 19:30:34 +0000

That looks yummy. Try escarole sauteed in olive oil, garlic and onion with a splash of balsamic vinegar. Thrilled to see this is now available in Manila.

By: tonceq

tonceq — Tue, 29 Mar 2011 14:20:58 +0000

What a hearty soup! though I’m not in the point where I’m looking for Ampalaya yet (give it maybe 40 years more and I might just consider it) I have begun liking the taste of some vegetables that I previously never thought of eating. Your theory of the taste preference shifting to the bitter tastes might be true but I think reading your blog also helps too!

“my near full compliance with the rules… ” cracked me up! :)

By: satomi

satomi — Tue, 29 Mar 2011 14:05:34 +0000

That soup looks yummy!! I am not fond of anything bitter & spicy. :( I can tolerate the bitterness in broccoli rabe, arugula, radicchio & mustard leaves but not ampalaya!!! I will definitely try this recipe!! I want a lot of meat in my soup so I will add ham hock to it. (drools)

By: EbbaBlue

EbbaBlue — Tue, 29 Mar 2011 12:46:36 +0000

I have dried beans in my pantry (my hubby loves them), cannelini, pinto, kidney, black-eye peas, etc. I always makes them using my crockpot. They are great in almost anything, especially soup, or even salad. Thanks for this recipe, will them this week. Maybe with collard greens though and smoked turkey leg.

By: Footloose

Footloose — Tue, 29 Mar 2011 11:40:15 +0000

Lovely looking soup that pleases the eyes and will warm the bones.

By: k. ramos

k. ramos — Tue, 29 Mar 2011 07:52:28 +0000

I don’t drown my ampalaya in ketchup anymore, I just coat it lightly. I, too, have developed a craving for something bitter. Guess it’s part of growing up :D

By: ayen

ayen — Tue, 29 Mar 2011 04:53:45 +0000

MM, do you think hungarian sausage will work for this recipe?

By: louinsanfran

louinsanfran — Tue, 29 Mar 2011 03:37:20 +0000

I’m with millet on the use of canned goods. Cannellini may be soothingly familiar but the next time I feel like some native soup, seeing how you’ve used homemade chorizo for the meat, I just might try how this goes with a local fresh substitute like patani instead. After all, according to Kai of bucaio.blogspot, it is also known as the Pope’s beans.

By: kitchen

kitchen — Tue, 29 Mar 2011 02:48:23 +0000

i think escarole would work very well with monggo soup?

By: myra_ps

myra_ps — Tue, 29 Mar 2011 02:06:26 +0000

Just add bread and that’s a basic Tuscan bean soup. My kind of food :)