Turkey Escarole Soup With Parmesan

Total Time
25mins
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"

Ingredients Nutrition

  • 12 slices Italian bread, 1/2 inch-thick slices
  • 14 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)

Directions

  1. 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.
  2. 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.
  3. Stir in the escarole, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the chicken Stock and bring to a boil.
  4. Reduce the heat to moderately low and cook until the escarole is tender, about 7 minutes.
  5. Add the turkey and cook just until heated through. Spoon the soup into bowls, add the Parmesan toasts and serve with additional cheese.

Reviews

(1)
Most Helpful

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.

Sheynath November 30, 2008

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