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. 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.
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
- Heat the chicken stock in a wide pan and season to taste.
- 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.
- Gently break the eggs into the stock and poach to desired degree of doneness.
- Using a slotted spoon, place the poached eggs on the fried bread and then gently pour over the stock.
- Scatter over the shredded basil, finely grated Parmesan & Italian parsley leaves. Serve with freshly cracked black pepper.