Broth:
1 turkey drumstick, about 1 1/2 lb, thawed if frozen
6 c. water
1 lg. rib celery, cut in chunks
1 lg. carrot, cut in chunks
1 lg. onion, sliced
Salt
1/4 tsp. whole peppercorns
3 c. packed torn escarole
2 med. potatoes, peeled if desired & diced
2 med. carrots, sliced thinly diagonally
1 lg. rib celery, sliced thin
3 green onions with tops, sliced thin
1/2 tsp. marjoram
Fresh ground pepper

In Dutch oven bring turkey, water, celery, carrot, onion, 2 teaspoons salt and the peppercorns to boil; cover and simmer for 3 hours. Remove turkey; cut meat in bite-size pieces and set aside.

Strain broth; discard vegetables. Bring strained broth to boil; cook until reduced to 5 cups. Add potatoes, carrots, celery, green onions and marjoram. Cover and simmer 15 minutes or until vegetables are almost tender. Stir in escarole. Cover and simmer 5 minutes longer or until escarole is limp. Add salt and pepper to taste. Makes 4 servings.