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)
How to Make It
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.
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