- Twelve 1/2 -inch-thick slices of Italian bread
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter
- 1 large onion, coarsely chopped
- 2 large garlic cloves, minced
- 1 small head of escarole (about 1 pound), thinly sliced crosswise
- Salt and freshly ground pepper
- 6 cups Turkey Stock
- 2 cups diced cooked turkey (about 1/2 pound)
- Preheat the oven to 350&$176;. 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 Turkey 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.
Escarole gives this mild, straightforward soup an attractive edge best matched by a tart, herbaceous California Sauvignon Blanc.