Frank's Recipes! Zuppa alla Pavese

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Zuppa alla Pavese

Although this soup is well know throughout Italy, it originated in Lombardy, whose capital city is Milan, and is peasant cooking at its best: simple and delicious.

4 tablespoon (60 ml) butter
4 slices Italian bread, about 1/2 inch (1.5 cm) thick
4 cups chicken stock, fresh or canned
4 eggs (as fresh as possible)
Freshly grated Parmesan cheese

Heat the butter in a large skillet over moderate heat and fry the bread, turning it, until it is golden brown on both sides. Place a slice of bread in each of four soup bowls. Bring the chicken stock to a simmer in a saucepan over medium heat. Bring 2 inches (5 cm) of water to a simmer in a large skillet, and gently put the eggs into the water by first breaking the eggs, one at a time, into a cup or saucer, and then letting them slide into the water, disturbing the water as little as possible. Do not let the water boil. Poach the eggs for 3 to five minutes, depending on the firmness you prefer, and then remove them from the water with a slotted spoon, allowing them to drain on a paper towel for a few seconds before placing them on the slices of bread. Sprinkle the eggs and bread with Parmesan cheese and pour the stock around the bread. Serve immediately.

Serves 4.