Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | - G. Granaroli XBRG76A MM:MK VMXV03A |
| \N \N | Chicken Stock: |
| 3 \N | To 4 lbs chicken necks, wings, and backs |
| 10 cups | Water |
| 1 \N | Onion , chopped |
| 2 \N | Stalks celery |
| 2 \N | Sprigs parsley |
| \N \N | Salt and pepper to taste |
Simmer all ingredients in a large pot for 2½ 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