1 bunch escarole, trimmed, washed, torn into pieces
4 c chicken stock
½ c chopped parsley
¼ c freshly grated parmigiana
1T butter melted with 1t excellent soy sauce
Directions
Add potatoes to sausage oil and saute on med hi heat for 10 minutes, stirring often
Deglaze with wine, scraping up the sausage from the bottom of the pan, add onions, garlic and cook on med heat for 10 minutes or until potatoes are almost fork tender.
Add escarole and stir well
Add broth and sausage and reduce to a simmer, cooking for 20 minutes, stirring occasionally.
Add melted butter and soy sauce mixture and stir well.
Spoon into a bowl and top with chopped parsley and grated parmigiana, and even a drizzle of excellent olive oil.
*Cut the time by boiling tiny white potatoes ahead of time and cutting them in 1/8ths right into the soup!
