QUEEN'S SOUP Zuppa Regina
A classic soup with chicken, almonds, and croutons.
Ingredients
- 1 cup Cooked chicken
- 5 or 6 Blanched almonds
- 1/4 cup Bread crumbs
- 1 quart Chicken stock
- 1/4 cup Milk
- 1 slice Stale bread
- 1 Egg yolk
- 1/4 cup Oil for deep frying (Quantity estimated (not specified in original recipe))
- 1/4 cup Grated cheese (Quantity estimated (not specified in original recipe))
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Instructions
- 1Grind the cooked chicken and almonds in a meat grinder, or chop very fine. (Prep time: 5 minutes)
- 2Soak the bread crumbs in the milk, and rub all these ingredients to a very smooth paste. Add the hot broth.
- 3If you wish the soup to be richer and have a more milky consistency, beat the yolk of an egg and stir in a few tablespoons of the hot broth before adding to the soup. Do not let the soup boil after the egg is added or it will curdle.
- 4Cut the stale bread into cubes and fry in deep fat until golden brown.
- 5Put the croutons in the soup, and serve with a dish of grated cheese.
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