Chicken Escarole Soup***
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 2 Stalks celery
- Chicken Stock:
- 3 To 4 lbs chicken necks, wings, and backs
- Broth
- 2 Sprigs parsley
- 1 Onion , chopped
- Salt and pepper to taste
- 10 c Water
Contains
Celery
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 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.
Plating
Cookware for this recipe
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Large pot
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Chef's knife
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Cutting board
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Grater
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Sieve