Turkey Escarole Soup With Parmesan

Recipe by dicentra
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READY IN: 25mins
SERVES: 6
UNITS: US

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)
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DIRECTIONS

  • 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.
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