Title: Chicken escarole soup***
 Categories: Italian, Soups, Mrs. g
      Yield: 1 Servings
 
           - G. Granaroli XBRG76A
           - MM:MK VMXV03A
           Chicken Stock:
      3    To 4 lbs chicken necks,
           -wings, and backs
     10 c  Water
      1    Onion , chopped
      2    Stalks celery
      2    Sprigs parsley
           Salt and pepper to taste
 
  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.