A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Zuppa Con Pizza Rustica (Chicken Soup with Rustic Croutons)
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Pizza Rustica
6 eggs, separated
1 cup grated Pecorino Romano cheese
1/2 cup flour
1/2 teaspoon baking powder, heaping
1/2 cup chopped parsley
cracked black pepper
salt
Soup
1/2 gallon chicken stock
sea salt, to taste
1/2 cup onion, diced
1/2 cup celery, diced
Parmigiano Reggiano cheese, for accompaniment
directions
For Pizza Rustica: Combine flour and baking powder sift and set aside.
In another bowl, beat egg yolks until thick. Stir in cheese. Beat egg whites until foamy. Fold into egg yolk mixture. Stir in flour mixture, parsley, pepper, and salt.
Pour into a greased and floured 9 inch round cake pan lined with parchment (or wax) paper. Bake at 350 degrees F for 25-30 minutes or until toothpick comes out clean.
Remove from pan and cool. Once cool, cut "pizza" into 1/2" cubes. Refrigerate.
To Serve Soup: In a large pan add 2 tbs. reserved chicken fat from stock or 2 tbs. stock. Add diced onion and celery. Cover and sweat for 3-4 minutes.
Add stock and bring to boil. Reduce heat immediately and season to taste with salt. Several minutes before serving, add croutons. Pass grated Parmigiano Reggiano at the table.
added by
ChileSally
nutrition data
Nutritional data has not been calculated yet.
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