Yield: 1 servings
|\N \N||- G. Granaroli XBRG76A MM:MK VMXV03A|
|\N \N||Chicken Stock:|
|3 \N||To 4 lbs chicken necks, wings, and backs|
|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.