© Reed Davis
Active Time
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Yield
Serves : 6

How to Make It

Step 1    

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.

Step 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. 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.

Step 3    

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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