A simple soup from Tamar Adler's <em>An Everlasting Meal. </em> <br /> <br />The key to the success of this soup is to use a flavorful stock. I first made it with 1 quart of homemade chicken stock + 5 cups of water — the stock was super flavorful, so diluting it with water was fine. I then made it with 8 cups of homemade vegetable stock and 1 cup of water. This is my favorite recipe for <a href="http://alexandracooks.com/2017/11/03/homemade-vegetable-stock/">vegetable stock</a> — I thinks leeks are critical to a good vegetable (or any) stock. <br /> <br />Romaine heads come in all sizes — I've been using 1 head from one of those 3 packs you find at the grocery store. If you are buying an individual head of Romaine, that is fine, too — I haven't measured, but the original recipe calls for about 16 cups of loosely packed, sliced Romaine. <br /> <br />Escarole or spinach or other greens can be used in place of the Romaine, though I highly recommend you giving Romaine a go. <br /> <br />If you have a parmesan rind on hand, add it to the pot along with the broth.

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