Bread Soup for Lent: Panada

Name: Bread Soup for Lent: Panada
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp black peppercorns; 237 milliliters bread crumbs; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kilograms chicken wings, backs, and bones; 4 eggs; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 59 milliliters Parmigiano-Reggiano, grated; 1 bunch parsley stems; 237 milliliters fresh sweet peas; 4 servings Salt and pepper; 2 Tbsps tomato paste

Bread Soup for Lent: Panada might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 55g of protein, 49g of fat, and a total of 824 calories. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 40 minutes. If you have olive oil, celery, peas, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Bring 3 quarts of water to a boil and add 1 tablespoon salt. Set up an ice bath nearby. Blanch the peas in the water for 2 minutes, then remove with a slotted spoon, and immediately refresh in the ice bath.

Ingredients you will need

Water

Peas

Salt

Ice

Equipment you will use

Slotted Spoon

Drain and set aside.

In a soup pot, bring to chicken stock to a simmer. In a separate pot, combine the blanched peas, breadcrumbs, eggs, cheese, and salt and pepper, to taste, and stir well. Stir in a ladle of the chicken stock and cook over low heat, stirring constantly and gradually adding the warm stock, a ladle at a time, to keep the eggs from coagulating. Adjust the seasoning and serve.

Ingredients you will need

Salt And Pepper

Stock

Breadcrumbs

Seasoning

Cheese

Egg

Peas

Soup

Equipment you will use

Ladle

Pot

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle