Turkey, Escarole and Little Ears Soup

Culinary Setting
Cooked Turkey


Oil, as needed

7 oz garlic, chopped fine

3 lbs celery, medium dice

3 lbs carrots, peeled & medium dice

2 lbs onions, medium dice

1/2 oz dried basil

1/2 oz dried oregano

1/2 oz black pepper

3 tbsp poultry seasoning

18 oz turkey base

4 Gallons water

9 lbs cooked turkey breast, skin removed & medium dice

4 Heads escarole, washed, drained & chopped

Romano cheese, grated

2 lbs orecchiette pasta (little ears), cooked, drained and cooled



Heat oil in an 11 gallon stockpot. Saute garlic until lightly golden.

Stir in carrots and celery. Cover and cook 4 to 5 minutes.

Stir in onions. Cover and cook until all vegetables are translucent and tender.

Stir in herbs and seasonings.

Blend turkey base with water and add to the stockpot. Bring to a boil: reduce heat and add turkey. Simmer 25 minutes. Skim top.

Adjust seasonings as required.

Add escarole and cook until tender.

Taste and adjust again, flavoring with Romano. Hold for service.

To serve: Cook orecchiette in boiling water with a little salt and oil until al dente. Drain and cool under cold water.

Plating: Place 5 orecchiette in individual 10-ounce soup cups and fill with 9 ounces of hot soup.

Note: Yield: 7 gallons

Nutrition Facts

130 Total Calories

35 Calories from Fat

4 g Total Fat

6 % Daily Total Fat

1 g Saturated Fat

5 % Daily Saturated Fat

40 g Cholesterol

13 % Daily Cholesterol

800 mg Sodium

33 % Daily Sodium

7 g Total Carbohydrates

2 % Daily Total Carbohydrates

2 g Dietary Fiber

8 % Daily Dietary Fiber

1 g Sugars

15 g Protein

45 % Daily Protein

6 % Daily Vitamin C

6 % Daily Calcium

6 % Daily Iron