Escarole Soup

2 head escarole, cut in half

10 cloves whole fresh garlic

1 cup fresh anise root, julienne sliced

3 qts. Water

4 medium onions, julienne sliced

2 Tbsp. Minor’s Chicken Base

Salt & Pepper

Combine garlic, anise and onions and sauté in stockpot with extra virgin olive oil until caramelized. Add 3 quarts of water, escarole and 2 Tbsp. of chicken base. Cook escarole until dark gray color.