Escarole puree soup with Mozzarella cheese

This culinary recipe combines escarole, nuts and raisins. Although this is a classic combination, but in it the escarole becomes part of the soup.
If anyone has not yet come across the name escarole, then this is something like a kind of salad, it is also sometimes called broad-leaved chicory.
Escarole puree soup with Mozzarella cheese is a wonderful and nutritious vegetarian meal.
First we peel the potatoes and cut them into cubes. Lettuce – Escarole is also washed and finely chopped. Fresh Mozzarella cheese needs to be rid of excess liquid, for this we will put it in a colander and put the colander on a saucepan or bowl. The liquid from the cheese will gradually drain.
Take a large frying pan and fry some pine nuts. In about 10 minutes they will become golden and fragrant. Then cool the nuts in a separate dry plate.
Pour olive oil into the pan and add chopped onion. We have to fry him, until he blushes. When the onion is slightly toasted, we put potatoes to it. For 5 minutes, stirring, fry the potatoes. Next, add the Escarole salad to the same place and add salt. Cover the pan with a lid. Fry for another 10-12 minutes, periodically stirring the contents of the pan. After this time, add a glass of water to the pan, which can be preheated. Then we simmer the roast for about 10 more minutes. Then, transfer the roast from the frying pan to a blender and carefully grind it into a homogeneous puree. If there is not enough salt, add salt.
Pour the finished puree into a saucepan. Warm up and the soup is ready.
Take the Mozzarella cheese and cut it into small cubes. Add cheese to the soup, you can immediately put it in a saucepan, or you can put it on a plate before serving.
Nuts and raisins, it is best to put directly in a plate, not in a saucepan.
That's how easy it is to make this great mashed soup.