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. 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 5
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 6
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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