Italian Easter Soup
63 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 186186 cal |
| pro | 13 g13g pro |
| total fat | 7 g7g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 18 g18g carb |
| fibre | 1 g1g fibre |
| chol | 100 mg100mg chol |
| sodium | 636 mg636mg sodium |
| potassium | 250 mg250mg potassium |
| % RDI: | - |
| calcium | 1010 calcium |
| iron | 1111 iron |
| vit A | 44 vit A |
| folate | 1919 folate |
Homemade chicken stock poured over egg and Parmesan–dipped toasts makes a lovely, delicate dish.
Ingredients
- 1 chicken , (2 to 3 lb/1 to 1.5 kg)1 chicken, (2 to 3 lb/1 to 1.5 kg)
- 2 onions , peeled and halved2 onions, peeled and halved
- 2 celery rib , cut into thirds2 celery rib, cut into thirds
- 1 carrot , peeled and cut into thirds1 carrot, peeled and cut into thirds
- 2 bay leaves 2 bay leaves
- 6 parsley sprigs 6 parsley sprigs
- 1 clove garlic 1 clove garlic
- 1 tsp salt 1 tsp salt
- 1 baguette 1 baguette
- 4 eggs 4 eggs
- 1/2 cup grated Parmesan cheese 1/2 cup 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.
Source : Canadian Living Magazine: April 2009
Related content
-
Taralli
There are many versions of these crisp Italian pretzels. Large, boiled and baked, egg-enriched...
-
-
Angel Food Cake With Lemon Curd and Mascarpone Cream
This classic cake is a sweet ending to a lovely dinner any time of year. If you like, garnish it...
-
Spinach Sauté With Roasted Garlic and Pine Nuts
If the garlic is roasted in advance, this iron-rich side dish can be made while the hens are...
