Ingredients for 4 servings:
00 gr boiled chicken breasts
20 gr skinned almonds
1 dl milk
1 l chicken broth
2 slices of white bread
150 gr of white bread cutted into little cubes and toasted in the oven
40 gr Parmesan cheese
Salt
Ready in: about 50 minutes
00 gr boiled chicken breasts
20 gr skinned almonds
1 dl milk
1 l chicken broth
2 slices of white bread
150 gr of white bread cutted into little cubes and toasted in the oven
40 gr Parmesan cheese
Salt
Ready in: about 50 minutes
How to prepare the recipe: "Soup of medieval origin":
Soak into the milk the 2 slices of white bread; then whisk them together with the chicken breast cutted into little pieces, the almonds and a pinch of salt. Add 1 glass of broth and whisk until you get an omogenous cream. Put the cream into the boiling broth and mix well; pour inside a tureen, add the toasted bread and sprinkle with the Parmesan. Serve immediately.
Preparation time: 20 minutes
Cooking time: 30 minutes
Difficulty: easy
Chef's advice
I suggest to serve this ancient soup with Freisa d’Asti secco, Bonarda dell’Oltrepò Pavese, Lagrein Scuro dell’Alto Adige.
Soak into the milk the 2 slices of white bread; then whisk them together with the chicken breast cutted into little pieces, the almonds and a pinch of salt. Add 1 glass of broth and whisk until you get an omogenous cream. Put the cream into the boiling broth and mix well; pour inside a tureen, add the toasted bread and sprinkle with the Parmesan. Serve immediately.
Preparation time: 20 minutes
Cooking time: 30 minutes
Difficulty: easy
Chef's advice
I suggest to serve this ancient soup with Freisa d’Asti secco, Bonarda dell’Oltrepò Pavese, Lagrein Scuro dell’Alto Adige.
In the picture, Soup of medieval origin
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