Italian Easter Soup
8 people added this to their Recipe Box
Homemade chicken stock poured over egg and Parmesan–dipped toasts makes a lovely, delicate dish.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 186 |
| pro | 13 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 18 g |
| fibre | 1 g |
| chol | 100 mg |
| sodium | 636 mg |
| potassium | 250 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 11% |
| vit A | 4% |
| folate | 19% |
Suggested Recipes
-
1 chicken (2 to 3 lb/1 to 1.5 kg)
2 onions, peeled and halved
2 ribs celery, cut into thirds
1 carrot, peeled and cut into thirds
2 bay leaves
6 sprigs parsley
1 clove garlic
1 tsp (5 mL) salt
1 baguette
4 eggs
1/2 cup (125 mL) grated parmesan cheese
Preparation:
In stockpot, bring chicken, onions, celery, carrot, bay leaves, parsley, garlic, salt and 14 cups (3.5 L) water to boil; reduce heat and simmer, partially covered and skimming off foam, for 4-1/2 hours.
Strain and reserve chicken for another use. Refrigerate stock until fat congeals on surface; lift off and discard. (Make-ahead: Refrigerate stock in airtight container for up to 3 days or freeze for up to 1 month.)
Cut baguette into sixteen 1-inch (2.5 cm) thick slices. Toast on baking sheet in 375°F (190°C) oven, turning once, until dry, about 15 minutes. Let cool. (Make-ahead: Store in airtight container for up to 24 hours.)
In bowl, beat eggs; soak each bread slice in eggs. Sprinkle each with 1 tsp (5 mL) of the cheese; layer in heatproof bowl or tureen.
Bring stock to boil; pour two-thirds over bread, pressing to submerge. Cover and let stand for 5 minutes.
To serve, spoon 2 slices bread into each bowl; ladle some of the remaining hot stock over top. Serve with remaining Parmesan cheese to sprinkle over top.
Strain and reserve chicken for another use. Refrigerate stock until fat congeals on surface; lift off and discard. (Make-ahead: Refrigerate stock in airtight container for up to 3 days or freeze for up to 1 month.)
Cut baguette into sixteen 1-inch (2.5 cm) thick slices. Toast on baking sheet in 375°F (190°C) oven, turning once, until dry, about 15 minutes. Let cool. (Make-ahead: Store in airtight container for up to 24 hours.)
In bowl, beat eggs; soak each bread slice in eggs. Sprinkle each with 1 tsp (5 mL) of the cheese; layer in heatproof bowl or tureen.
Bring stock to boil; pour two-thirds over bread, pressing to submerge. Cover and let stand for 5 minutes.
To serve, spoon 2 slices bread into each bowl; ladle some of the remaining hot stock over top. Serve with remaining Parmesan cheese to sprinkle over top.
Tags:
Breakfast and Brunch; Soups and Stocks; Poultry-Chicken; Vegetables; Eggs; Cheese/Other Dairy; Boil/Simmer; Make-Ahead; Easter;
Source
Canadian Living Magazine: April 2009
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »