Recipe: Breadstick Soup (Zuppa di Grissini) (Italian)

BREADSTICK SOUP (ZUPPA DI GRISSINI)

1 to 2 tablespoons extra-virgin olive oil, for the pot
24 Piedmontese-style breadsticks (from two 4.4-ounce boxes), such as Grissini brand*
4 ounces semisoft cow's-milk cheese such as Toma Piemontese, fontina or Muenster, broken into small pieces
1/4 teaspoon ground cinnamon
1 tablespoon unsalted butter, cut into small pieces
4 cups homemade chicken broth (Brodo di Pollo; recipe follows), heated through
Freshly grated Parmigiano-Reggiano cheese, for garnish

Using the olive oil, lightly grease the inside of a Dutch oven or large, heavy-bottomed pot with a lid.

Break the breadsticks in half and arrange half of the pieces on the bottom of the pot. Layer half of the cheese on top and sprinkle with half of the cinnamon. Dot with half of the butter pieces. Repeat with the remaining breadstick pieces, cheese, cinnamon and butter.

Ladle the hot broth on top. Cover, place on the stovetop and cook over low heat for 45 to 50 minutes, or until the breadsticks are soft but still retain their shape.

TO SERVE:
Divide the soup among shallow bowls and top with grated Parmigiano-Reggiano. Serve immediately.

*Look for boxes of the thin, crisp bread sticks from Italy's Piedmont region called grissini, which are available in the international sections of larger grocery stores and at specialty food stores.

BRODO DI POLLO (HOMEMADE CHICKEN BROTH)
Makes 8 to 10 cups

"This broth is delicate yet full-bodied, with a touch of sweetness from the fennel stalks."

1 (4 to 4 1/2- pound) chicken or 5 pounds chicken parts, including backs, necks, wings and 1 chicken half
2 yellow onions, quartered, with 1 whole clove stuck in 2 of the quarters
2 carrots, trimmed and halved lengthwise and cut into 2-inch pieces
2 stalks celery, leafy tops included, trimmed and cut into 2-inch pieces
Stalks with fronds from 1 fennel bulb (reserving bulb for another use)
6 medium sprigs flat-leaf parsley
4 medium sprigs thyme
1 clove crushed garlic
1/2 teaspoon whole black peppercorns
4 to 5 quarts water
Kosher or sea salt

Have ready a colander lined with damp cheesecloth.

Place all of the ingredients except for the water and salt into a large stockpot, then add just enough water to cover the ingredients by about 2 inches. Bring to a boil over medium-high heat, skimming off any foam that forms on the surface. Reduce heat to low and cook, uncovered, for 3 to 4 hours. (Keep skimming surface foam occasionally during the first hour of cooking.) Add salt to taste during the last hour of cooking.

Strain the broth through the lined colander into a clean container, saving the chicken meat for another use. Cool to room temperature, then cover and refrigerate until well chilled. Discard the congealed layer of fat on the surface before reheating the broth. Use within 3 days or freeze.

Makes 3 to 4 main-course servings
Adapted from source: The Glorious Soups and Stews of Italy by Domenica Marchetti