CookEat Recipe
Zuppa Regina
A light, milky-looking chicken broth made with finely sieved roast chicken, sweet almonds and soaked bread, with buttery croutons.
Method
Steps
Step 1
Gather the ingredients: 200 g cooked white roast chicken meat, skin and tendons removed; 6 blanched sweet almonds; 40 g soft white bread crumb for the purée; About 1.5 litres ready-to-use broth, including enough to soak the crumb; 100 g day-old fine white bread for croutons; 20 g butter for frying; Finely grated Parmesan to serve separately; Optional: 1 hard-boiled egg yolk; milk may replace the broth used to soak the crumb.
Step 2
Use fully cooked roast chicken. If using leftovers, use chicken that was refrigerated promptly and is still within a 2–3 day refrigerated storage period. Chop very finely, then pound in a mortar with the blanched almonds and the 40 g bread crumb soaked in a little broth.
Step 3
Work to a smooth paste and press through a fine sieve. A food processor followed by sieving is a practical alternative. Put the paste in a pan and gradually loosen it with a ladleful of warm broth.
Step 4
Dice the separate crouton bread and fry in the butter until golden.
Step 5
Add the rest of the broth gradually to the chicken purée and stir well. The soup should look milky but remain thin and brothy, not thick like a cream soup.
Step 6
Heat while stirring until the chicken soup reaches at least 74°C and comes to a full boil. Transfer to a tureen, add the fried bread and serve immediately with Parmesan separately.
Step 7
Cooked boiled chicken may replace roast chicken, and the thickening bread may be soaked in milk instead of broth. For the optional richer version, mash a hard-boiled yolk with a little broth and stir it into the soup before the final heating.
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