January Recipe
ZUPPA DI SCAROLA
ESCAROLE SOUP
1 chicken cut into 8 pieces or 4-6 breasts
2 large carrots, diced
2 large stalks celery, diced
1 large onion, diced
1 large bunch escarole, shredded
½ cup fresh parsley chopped
Salt & pepper to taste
Place chicken in 6-8 cups of water ands bring to boil. Do not remove skin from the chicken, it helps to create a much richer soup. Add vegetables and lower heat, cover and simmer for one hour. Remove the chicken to shred it and discard bones. Then return to soup add escarole and parsley and cover and simmer for 15 minutes. Add salt and pepper. Serves 4-6.