Chicken Brodo With Spring Vegetables And Fried Bread Recipes
CHICKEN BRODO WITH SPRING VEGETABLES AND FRIED BREAD RECIPE
If chicken noodle soup is a winter blanket, then this brodo is a light spring sweater: a delicate and lemony soup brimming with asparagus and pea shoots.
Provided by Aaron Crowder
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring chicken bones and 12 cups cold water to a gentle simmer (you don't want it to boil) in a large pot. Reduce heat to medium-low and cook at a bare simmer, skimming foam occasionally, until stock is reduced by one-third, 2 1/2-3 hours.
- Add spring onions, garlic, prosciutto, and mushrooms to pot and cook another 20 minutes. Strain stock through a fine-mesh sieve into a medium bowl; discard solids (you should have about 9 cups). Pour 3 cups brodo into an airtight container; reserve for another use.
- Do Ahead: Brodo can be made 3 days ahead. Cover and chill.
- Heat 1/3 cup oil in a medium skillet over medium. As soon as the oil begins to look glossy, add bread slices and cook until golden brown, about 3 minutes per side. Transfer to a plate and season lightly with salt.
- Pour brodo into a large saucepan and bring to a simmer over medium heat. Taste and season with salt. Add asparagus and cook until tender and bright green, about 3 minutes. Remove from heat; add mushrooms.
- Toss pea shoots and lemon juice in a medium bowl; season with salt.
- Divide soup among bowls and place a piece of fried bread into each one. Top with dressed pea shoots and Parmesan. Drizzle with lots of oil and season with pepper.
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