Chicken Brodo with Spring Vegetables and Fried Bread
A comforting Italian-style chicken broth enriched with prosciutto and porcini mushrooms, served with spring vegetables, crispy fried bread, and fresh pea shoots. This elegant soup combines the deep flavors of a long-simmered broth with the freshness of seasonal vegetables.
Ingredients
- •4 lb raw chicken bones
- •3 whole spring onions
- •4 cloves garlic
- •3 oz prosciutto
- •¾ cup dried porcini mushrooms
- •⅓ cup extra-virgin olive oil
- •4 slices country-style bread
- •1 to taste Kosher salt
- •10 oz asparagus
- •4 oz button mushrooms
- •2 cups pea shoots
- •1 Tbsp fresh lemon juice
- •2 to taste Parmesan
- •1 to taste black pepper
Cooking Instructions
- 1.
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.
180 min
- 2.
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.
20 min
- 3.
Do Ahead: Brodo can be made 3 days ahead. Cover and chill.
- 4.
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.
6 min
- 5.
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.
5 min
- 6.
Toss pea shoots and lemon juice in a medium bowl; season with salt.
2 min
- 7.
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.
5 min
