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Recipe by: dhelia
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See below ingredients and instructions of the recipe
2 tb Olive oil 1 Potato, peeled, diced (opt)
2 Garlic cloves, minced 2 c Chicken broth
1 Onion, chopped 2 Heads of escarole, well
2 Carrots, sliced Washed and coarsely cut
In a large saucepan, heat olive oil and gently brown garlic. Add
onion, carrots and if using, the potato (this helps to thicken the
soup as it breaks up), and after 1 minute, the broth. Add escarole,
cover and let come to a boil. Lower to simmer for 1 hour. For more
liquid soup, add a little more broth or water. Its also delicious to
add spareribs and/or a few pieces of Italian sausages before you
brown the vegetables. Make sure the meat is well cooked. Then add
everything else. Serve sprinkled with grated cheese and soft Italian
bread.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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