SOUPSONG HAS GONE HARDCOPY!
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Release date: 12/28/2004.

You'll find this recipe in it, From AN EXALTATION OF SOUPS,
copyright © 2004
by Patricia Solley,
Published by Three Rivers Press.

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This recipe is such a snap, you can make it in 15 minutes if you have the ingredients on hand. Of course it's nice and traditional to make it from scratch, too, especially for i primi of Christmas dinner. This dish is local to the Isle of Capri, reputedly home of witches. Delicate in taste, but also substantial, you may serve it piping hot to 6-8 people, singing Christmas carols as you bring it to the table.

• 8 cups chicken stock
• 1 teaspoon grated lemon peel
• 2 bay leaves
• 1 Tablespoon grated onion
• 1 head escarole, washed and cut into 1-inch strips
• 2 cups shredded chicken

Garnish: freshly grated Parmesan cheese

Bring the stock to a boil, stir in lemon peel, bay leaves, and grated onion, reduce heat and let simmer 10 minutes. When ready to serve, bring the soup back to a boil, then stir in the escarole and chicken. Reduce heat, let simmer another 5 minutes. Ladle into bowls and serve immediately, passing the Parmesan cheese separately for sprinkling.