---------- Recipe via Meal-Master (tm) v8.06

      Title: Escarole and Potato Soup
 Categories: Mexican, Soups, Stews, Potatoes, Chicken
      Yield: 4 Servings

      1 tb Olive oil
      1 md Onion; chopped
      2    Celery ribs; chopped
      3    Russet potatoes; peeled,
           - cut into pieces
      4 c  Low sodium chicken stock
      2 c  Water
           Salt and pepper
      1    Escarole head; washed,
           - sliced

  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.

  Recipe by How To Boil Water Show

  From: Meg Antczak
  Date: 05-23-96

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