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Zuppa Pavese – Italian Bread, Poached Egg and Parmesan Soup

May 8, 2015

Cooler days and nights means it’s time to get the stockpot out. This trans-seasonal soup is the Italian equivalent of ‘Jewish penicillin’. A chicken soup that relies on a great stock made from best quality ingredients that is said to be a cure-all from hangovers to the flu. The rule of thumb when making golden chicken stock is to pre-roast chicken bones and vegetables including onion, carrot, leek, celery, mushrooms, a little turnip or swede, parsley, thyme, fennel bulb or seeds & whole black peppercorns.


 Ingredients

(Serves 4)

1 litre homemade golden chicken stock

sea salt flakes & freshly cracked black pepper

50 g unsalted butter

8 thick slices sourdough bread

8 free-range eggs

1 tbsp fresh basil, finely shredded [optional]

4 tbsp Parmesan, finely grated

¼ cup Italian Parsley leaves

Method

  1. Heat the chicken stock in a wide pan and season to taste.
  2. Heat the butter in a frying pan until golden and then fry the bread in batches until crispy. Divide the fried bread between the soup bowls.
  3. Gently break the eggs into the stock and poach to desired degree of doneness.
  4. Using a slotted spoon, place the poached eggs on the fried bread and then gently pour over the stock.
  5. Scatter over the shredded basil, finely grated Parmesan & Italian parsley leaves. Serve with freshly cracked black pepper.

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