Italian Spring Chicken Soup
Classic Italian stracciatella soup is the inspiration for this recipe. The key to its success is homemade chicken stock. Once that's made, the rest is quick, light and lemony.
Ingredients: (serves 6)
3/4 3/4tsp tsp(4 mL) (4 mL) salt
3 3eggeggs
1/2 1/2cup cup(125 mL) (125 mL) finely grated Parmesan cheese
3 3tbsp tbsp(45 mL) (45 mL) semolina flour or cornmeal
3 3tbsp tbsp(45 mL) (45 mL) finely chopped fresh parsley
1-1/2 1-1/2tsp tsp(7 mL) (7 mL) grated lemon rind
Stock:
2 2lb lb(907 g) (907 g) chicken backs, necks and wing tips
2 2oniononions, chopped
2 2large ribs celery, chopped
2 2plum tomatoplum tomatoes, quartered
1 1carrotcarrots, chopped
8 8sprigs sprigsfresh parsley
4 4sprigs sprigsfresh thyme
2 2bay leafbay leaves
2 2cloves garlic
1/2 1/2tsp tsp(2 mL) (2 mL) whole peppercorns
Method:
Stock: In stockpot, combine chicken, onions, celery, tomatoes, carrot, parsley, thyme, bay leaves, garlic and peppercorns. Pour in 12 cups (3 L) water; bring to boil. Reduce heat and simmer, skimming occasionally, for 4 hours.
Strain through cheesecloth-lined sieve into large bowl, pressing to extract liquid and make about 8 cups (2 L). Refrigerate until fat congeals on surface, about 8 hours. Lift off fat and discard. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.)
Reserve 1/4 cup (50 mL) of the stock. In large saucepan, bring remaining stock to boil; add salt and boil until reduced to 6 cups (1.5 L), about 13 minutes.
Meanwhile, in bowl, whisk together eggs, cheese, semolina, parsley, lemon rind and reserved chicken stock. Gradually pour into boiling stock, stirring constantly with wooden spoon, until eggs break into strands, about 1 minute.
Notes Nutritional Info
Per serving: about -
cal 114
pro 10 g
total fat 6 g
sat. fat 3 g
carb 5 g
fibre trace
chol 121 mg
sodium 468 mg
% RDI: -
calcium 10%
iron 5%
vit A 6%
vit C 5%
folate 11%
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