I have been in possession recently of a very large can of Virginia peanuts, one of my favorite things to eat on earth. It’s foolish to pretend that a small handful will curb the peanut craving. But I do take out a small handful, put the lid back on, put the can away (Ha, the wishful thinking!) and crunch away. Then I take out the can again, remove another small handful, put the can away and eat those. Then I do it one more time. And maybe one more time.
>> Recipe: Escarole and Spinach Soup
All of this is to explain why I’d been craving a cleansing soup, a bracing soup, a soup that feels almost acerbic in nature. A soup that makes me feel a bit less guilty about pulling out that peanut can yet one more time. And while this soup is all of that, it’s also delicious, and doesn’t feel punishing in the slightest.
I think this recipe benefits from a very liberal hand with the peppermill, but that’s a personal preference. To make the soup more substantial, you can add a can of rinsed and drained white beans, such as navy or cannellini.
And now, maybe I’ll have one more small bowl..
Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.”