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Recipe: Mona's Trattoria Zuppa Regina (using a cooked whole chicken)

Soups
MONA'S TRATTORIA ZUPPA REGINA

1 whole chicken, roasted or boiled
1 cup blanched almonds
1 hard boiled egg, yolk only
Croutons
Oil (for browning croutons)
2 quarts chicken and beef broths
4 slices bread, crusts trimmed
Grated parmesan cheese (for serving)

Skin, bone, and chop the chicken. Grind the chicken meat with the blanched almonds. Mash the egg yolk with a fork and add to the ground chicken mixture; set aside.

In a skillet, brown croutons in a small amount of oil; set aside.

Heat the broth to simmering.

Place the trimmed bread slices in a bowl; pour a little of the hot broth over them. When the bread is well soaked, add to the chicken mixture. Mix together thoroughly and place the mixture in the bottom of a large soup tureen.

Ladle a little hot broth over the chicken mixture in the tureen. Arrange croutons, which have been browned in oil, in the soup tureen over the meat mixture, and fill with the remaining hot broth.

Serve ppiping hot, accompanied by a large bowl of grated Parmesan cheese so that guests may help themselves.

Makes 8 servings
Source: Mona's Trattoria in Croton Falls, New York in New York Times Bread and Soup Cookbook by Yvonne Young Tarr
MsgID: 1435900
Shared by: Betsy at Recipelink.com
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