| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Soups, Mrs. g | 1 | Servings |
INGREDIENTS
| – G. Granaroli XBRG76A MM:MK VMXV03A | ||
| Chicken Stock: | ||
| 3 | To 4 lbs chicken necks, wings, and backs | |
| 10 | c | Water |
| 1 | Onion , chopped | |
| 2 | Stalks celery | |
| 2 | Sprigs parsley | |
| Salt and pepper to taste |
INSTRUCTIONS
Simmer all ingredients in a large pot for 2 1/2 hours. Strain though a fine cheesecloth. 1 lg head of escarole washed well and chopped coarsly. Bring broth to a simmer in a large enough pot to hold soup and escarole. Add escarole and simmer 15 min. Serve hot with grated cheese topping. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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