Turkey Escarole Soup With Parmesan

READY IN: 25mins
Recipe by dicentra

Food & Wine 1998. "Escarole gives this mild, straightforward soup an attractive edge best matched by a tart, herbaceous California Sauvignon Blanc"

Top Review by Sheynath

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.

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.

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