| 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
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