Title: Escarole and Potato Soup
Categories: Mexican Soup Stew
Yield: 4 Servings

1	tb	Olive oil
1	md	Onion, -- chopped
2		Ribs celery, -- chopped
3		Russet potatoes, -- peeled
		And cut into
4	c	Low sodium chicken stock
2	c	Water
		Salt and pepper
1		Head escarole, -- washed and
		Sliced in

In a pot heat the oil over medium high heat. Stir in the onions, celery and potatoes and cook for about 5 minutes. Pour in the chicken stock and water and bring to a boil. Reduce heat and simmer the soup for 20 minutes or until the potatoes are tender. Season with salt and pepper. Stir in escarole and cook for 2 to 3 minutes. Serve immediately with cheese. 4 servings.

Recipe By : HOW TO BOIL WATER SHOW #BW8330

From: Meg Antczak Date: 05-23-96 (F) Cooking Ä

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