HUNGRY GERALD

Escarole and cannellini bean soup is one of HG’s favorite dishes. Gilded with olive oil and sprinkled with hot pepper flakes, it’s good hot, room temperature or cold. BSK made a big pot yesterday. Knowing HG’s swallowing handicap, BSK used an immersion blender to turn the mix into a savory soup. The immersion blender is an excellent tool–BSK uses it often to make sauces, purees and soups.  Efficient and saves clean up time. It helped make BSK’s escarole and bean soup into a lusty supper when accompanied by a baguette and glasses of red wine. (The New York Times did a recent article in the cooking section praising the immersion blender).