Pavese Soup

Name: Pavese Soup
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: Italy
Ingredients: 1 large ready-to-cook boiling fowl or chicken, with giblets; 1 large ready-to-cook boiling fowl or chicken, with giblets; 1 large ready-to-cook boiling fowl or chicken, with giblets; 2 carrots, trimmed; 6 eggs; 85 g/3 oz Grana Padano cheese, freshly grated, plus extra to serve; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 90 g/3¼ oz unsalted butter; 2 tbsp vegetable oil; 6 slices of Italian-style bread; 1 handful of parsley sprigs; 2 cabbage or large lettuce leaves; 2 cabbage or large lettuce leaves; 2 tomatoes, halved; 2 celery sticks; 2 onions, halved

Preparation info

Serves
6

Difficulty
Easy
Ready in
3 hr

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

This is my version of the classic soup that Beppino would make for me as a child when I was feeling unwell. It never failed to make me feel better.

Ingredients

90 g/3¼ oz unsalted butter
2 tbsp vegetable oil

Europe
Italy
Milan
Soup

Method

First, make the broth. Rinse the chicken and giblets under cold running water, then put in a large saucepan with all the remaining broth ingredients. Pour in 2.5l/88fl oz/10 cups water and add a little salt. Bring to the boil, then turn the heat down to low and simmer gently, part-covered, for 2 hours. Remove from the heat and leave to cool completely. Once cold, remove the chicken and giblets