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Categories:Viewed: 39 - Published at: 7 years ago
Ingredients
- 4 cups chicken stock
- 1 12 cups diced onions
- 1 cup diced celery
- 1 cup thinly sliced carrot
- 1 cup thinly sliced parsnip
- 12 teaspoon curry powder
- 14 teaspoon ground fennel
- 1 12 cups chopped escarole
Method
- In a large saucepan, combine the stock, onions, celery, carrots, parsnips, curry powder and fennel.
- Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 30 minutes.
- Add the escarole and cook for 10 more minutes.