Zuppa alla pavese

Zuppa alla pavese

By
From
Encyclopedia of Food and Cookery
Serves
6

A simple chicken broth is enriched with egg, parmesan cheese and toasted bread to become a soup fit for a king: this soup was served to King Francis I of France by an enterprising Italian farmer’s wife. His Royal Highness enjoyed it so much he declared: ‘What you have given me is a king’s soup!’

Ingredients

Quantity Ingredient
90g butter
6 thick slices vienna bread
6 eggs
salt
50g parmesan cheese, grated
1.5 litres chicken stock, boiling

Method

  1. Melt butter in a frying pan and sauté bread until golden. Place bread slices in heated soup bowls.
  2. Carefully break an egg into each bowl. Sprinkle each with a little salt and grated cheese.
  3. Very carefully ladle a cup of boiling stock into each bowl. Keep stock over heat while working so that it remains hot enough to poach eggs in the bowls. Serve immediately.
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