Free Recipe Potato And Greens Soup
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Potato And Greens Soup Recipe
1/4 c Olive oil
1/4 c 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 tb Coarse salt
4 ga Chicken stock
6 bn Escarole; coarsely chopped
Coarse salt
Freshly-ground black pepper
Potato And Greens Soup Preparation
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@prodigy.net 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: 1/2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates Recipe by: Recipe from General Colin Powell Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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