Passatelli Soup
Passatelli Soup
Ingredients
- 6 cups (1.5 litres) Italian-style chicken broth or store-bought
- 5 slices crustless white bread, broken into pieces
- 1 cup (70 g) fresh Parmesan cheese, grated
- 4 eggs
- 1 tbsp (15 ml) olive oil
- 1/4 cup (10 g) chives, finely chopped
Instructions
- In a pot over medium heat, bring the broth to a boil. Set aside over low heat.
- Meanwhile, in a food processor, pulse the bread a few times to obtain 2 cups (500 ml) fresh breadcrumbs.
- Add the Parmesan, eggs and olive oil to the food processor. Purée into a smooth paste. Season with salt and pepper.
- Place the paste into a potato ricer and press through the holes to form small spaghetti-shaped noodles about ¼ inch (5 mm) thick, letting them drop directly into the simmering broth. Cook for a few minutes. They are ready as soon as they float to the surface. Adjust the seasoning.
- Serve the soup in bowls. Garnish with the chives.
Passatelli Soup