Zuppa Con Pizza Rustica (Chicken Soup with Rustic Croutons)

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.