TURKEY ESCAROLE SOUP WITH PARMESAN
Food & Wine 1998. "Escarole gives this mild, straightforward soup an attractive edge best matched by a tart, herbaceous California Sauvignon Blanc"
Provided by dicentra
Categories Poultry
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 352.9, Fat 11.8, SaturatedFat 5.1, Cholesterol 56.5, Sodium 693.5, Carbohydrate 34.4, Fiber 4.1, Sugar 5.5, Protein 26.3
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