Ingredients:
# 4 slices bacon
# 1 ½ cups sliced shallots (12 medium)
# 3 14.5 ounce cans reduced-sodium chicken broth
# 1 cup seeded and chopped roma tomatoes (3 medium)
# 2 ¼ cups coarsely chopped escarole or arugula
Directions:
# In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Coarsely crumble bacon; set aside.
# Add shallots to the reserved drippings. Cook, covered, over medium-low heat for 13 to 15 minutes or until tender, stirring occasionally. Cook, uncovered, over medium-high heat for 3 to 5 minutes or until golden, stirring frequently.
# Transfer shallots to a large saucepan; add broth and tomatoes. Bring to boiling; reduce heat. Simmer for 5 minutes. Stir in escarole; cook for 5 minutes more. Top each serving with crumbled bacon.
Polish Soups: Chlodnik
