Prep 10 mins
Cook 15 mins
Food & Wine 1998. "Escarole gives this mild, straightforward soup an attractive edge best matched by a tart, herbaceous California Sauvignon Blanc"
- 12 slices Italian bread, 1/2 inch-thick slices
- 1⁄4 cup freshly grated parmesan cheese, plus more
- parmesan cheese, for serving
- 2 tablespoons unsalted butter
- 1 large onion, coarsely chopped
- 2 large garlic cloves, minced
- 1 head escarole, thinly sliced crosswise (about 1 pound)
- salt & freshly ground black pepper
- 6 cups chicken stock
- 2 cups diced cooked turkey (about 1/2 pound)
- Preheat the oven to 350°. Arrange the bread slices on a baking sheet, sprinkle the 1/4 cup of Parmesan on top and toast for about 10 minutes, or until the bread is golden and the cheese is bubbling.
- Melt the butter in a large saucepan. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until tender, about 10 minutes.
- Stir in the escarole, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the chicken Stock and bring to a boil.
- Reduce the heat to moderately low and cook until the escarole is tender, about 7 minutes.
- Add the turkey and cook just until heated through. Spoon the soup into bowls, add the Parmesan toasts and serve with additional cheese.
This soup is excellent! I did make a couple of minor changes - I used olive oil instead of butter to saute the onion and I used fresh turkey stock made from the Thanksgiving turkey carcass instead of chicken broth. I think it would still be great made esactly as written.