39. Zuppa Regina

The Queen of Soups

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Method

From the name alone, one would have to judge this the best of all soups. Certainly it belongs among the most distinguished. The name, however, is a bit exaggerated.

The soup is made with the white meat of a roasted chicken, skinned and stripped of tendons. Chop it fine with the mezzaluna