Instructions: 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.

Yield: 22 quarts

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.