Turkey Escarole Soup With Parmesan - cooking recipe

Ingredients

12 slices Italian bread, 1/2 inch-thick slices
1/4 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)

Preparation

Preheat the oven to 350\u00b0. 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.