Italian Easter Soup
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
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







