Chicken Escarole Soup***
poultry, soups & stews
1 chicken stock:
3 to 4 lbs chicken necks, wings, and; backs
10 cup water
1 onion , chopped
2 stalks celery
2 sprigs parsley
1 salt and pepper to taste
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.
Yield: 1 servings
