Potato and greens soup

1 servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
¼ cup 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 tablespoons Coarse salt
4 gallons Chicken stock
6 bunches Escarole; coarsely chopped
Coarse salt
Freshly-ground black pepper

Directions

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@... " 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: ½ Grain(Starch); 0 Lean Meat; 5½ 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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