Heat oil and butter in a large stockpot set over medium heat. Add sliced onions. Cook, stirring occasionally, until translucent, about 15 minutes. Meanwhile, prepare a bouquet garni: Tie parsley, thyme, peppercorns, and bay leaves in a piece of cheesecloth. Add sachet to pot. Add potatoes, salt, and stock. Bring to a boil (this will take about 1 hour). Reduce heat to simmer, and cook until tender, about 15 minutes. Remove from heat. Remove bouquet garni. Puree soup in stockpot with a hand blender. Bring soup back to a simmer over medium-high heat. Stir in escarole, and cook until the greens are wilted, about 5 minutes. Season with salt and pepper to taste. Makes 22 quarts. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net " Yield: "22 quarts" Per serving: 2461 Calories (kcal); 115g Total Fat; (61% calories from fat); 69g Protein; 92g Carbohydrate; 124mg Cholesterol; 148912mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates Recipe by: Recipe from General Colin Powell Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (15584g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 4255 (53%)|
|Amt Per Serving||% DV|
|Total Fat 472.8g||630 %|
|Saturated Fat 225.8g||1129 %|
|Monounsaturated Fat 170g|
|Polyunsanturated Fat 44.3g|
|Cholesterol 1188.1mg||366 %|
|Sodium 35857.3mg||1236 %|
|Potassium 16100.1mg||424 %|
|Total Carbohydrate 542.4g||160 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 540g|
|Protein 386.2g||552 %|
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Calories per serving: 8055
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