| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | servings | ||
INGREDIENTS
| 1/4 | c | Olive oil |
| 1/4 | c | Unsalted butter |
| 6 | Thinly-sliced yellow onions | |
| 4 | Sprigs parsley | |
| 2 | Sprigs thyme | |
| 4 | Black peppercorns | |
| 2 | Bay leaves | |
| 22 | Peeled Russet potatoes; cut 3/4" cubes | |
| 2 | tb | Coarse salt |
| 4 | ga | Chicken stock |
| 6 | bn | Escarole; coarsely chopped |
| Coarse salt | ||
| Freshly-ground black pepper |
INSTRUCTIONS
Heat oil and butter in a large stockpot set over medium heat. Add sliced onions. Cook, stirring occasionally, until translucent, about 15 minutes. Meanwhile, prepare a bouquet garni: Tie parsley, thyme, peppercorns, and bay leaves in a piece of cheesecloth. Add sachet to pot. Add potatoes, salt, and stock. Bring to a boil (this will take about 1 hour). Reduce heat to simmer, and cook until tender, about 15 minutes. Remove from heat. Remove bouquet garni. Puree soup in stockpot with a hand blender. Bring soup back to a simmer over medium-high heat. Stir in escarole, and cook until the greens are wilted, about 5 minutes. Season with salt and pepper to taste. Makes 22 quarts. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net " Yield: "22 quarts" Per serving: 2461 Calories (kcal); 115g Total Fat; (61% calories from fat); 69g Protein; 92g Carbohydrate; 124mg Cholesterol; 148912mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates Recipe by: Recipe from General Colin Powell Converted by MM_Buster v2.0n.
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