Zuppa Alla Pavese Chicken Soup W Recipes

ZUPPA ALLA PAVESE (CHICKEN SOUP W/ POACHED EGG)

Steps:

• Soup:.
• heat chicken stock to a simmer and keep on low heat covered untill ready.
• Eggs:.
• in 10 inch Skillet melt butter over low heat.
• in it cook bread, turning often, for 4-5 minutes, untill golden brown on each side (you could use toaster if you have one that can handle the thicker bread).
• Place 1 slice of bread each into four bowls.
• bring 2 inches of water to a simmer in skillet (If you opted to use toaster first melt one tbsp of butter in pan).
• Break one egg into a saucer.
• hold saucer as close to the water as you can and slide it carefully into the skillet.
• Gently lift the white over the yolk with a wodden spoon.
• break and cook other three eggs in this fashion - trying to keep them apart.
• cook 3-5 minutes depending on firmness desired.
• remove with slotted spoon and place one egg on top of each slice of bread in bowl.
• sprinkle eggs with cheese and remove soup from heat and pour around it.
• serve at once.

GRANDMA DECANINI'S ZUPPA PAVESE RECIPE BY TASTY

Steps:

• In a small pot put 1 quart chicken broth and 2 tbsp dried parsley. Bring to a low boil, then turn down to a simmer.
• In a frying pan add a knob of butter and grill both sides of bread until nice and crunchy. Slice in half and arrange in oven-safe bowl.
• Crack 1 or 2 eggs over the bread so as not to break yolks. Add salt and pepper and a dash of parsley.
• Slowly ladle or pour simmering broth over eggs and bread, do not break yolk!
• Add Parmesan cheese and bake at 350°F (180°C) for 20-25 minutes for soft-boiled eggs, longer if you want the yolk harder. Add more broth and cheese fresh out of the oven.