Recipe - Potato And Greens Soup

One fourth cup Olive oil
One fourth cup Unsalted butter
6 Thinly cut or sliced up yellow onions
4 Sprigs parsley
2 Sprigs thyme
4 Black peppercorns
2 Bay leaves
22 Peeled Russet potatoes; cut
3/4" cubes
2 tablespoon Coarse salt
4 ga Chicken stock
6 bn Escarole; coarsely chopped
Coarse salt
Freshlyground black pepper

Heat oil and butter in a large stockpot set over medium heat. Add cut or sliced up
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 mediumhigh 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: One half Grain(Starch); 0 Lean Meat; 5 One half Vegetable; 0 Fruit;
20 Fat; 0 Other Carbohydrates

Recipe by: Recipe from General Colin Powell

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