Chicken Brodo with Spring Vegetables and Fried Bread

Ingredients for Chicken Brodo with Spring Vegetables and Fried Bread

• 1.8kg raw chicken bones

• 3 spring onions or 4 spring onions, chopped

• 4 garlic cloves, crushed

• 90g thinly sliced prosciutto, chopped

• 180ml dried porcini mushrooms, rinsed

• 80ml extra-virgin olive oil, plus more for drizzling

• 4 (1/2"-thick) slices country-style bread

• Kosher salt

• 275g asparagus (about 1 bunch), trimmed, thinly sliced on a diagonal into 1"–1 1/2" pieces

• 110g button mushrooms, stems trimmed, very thinly sliced

• 475ml pea shoots (tendrils)

• 1 tablespoon fresh lemon juice

• Finely grated Parmesan (for serving)

• Freshly ground black pepper

Bring chicken bones and 2875ml cold water to a gentle simmer (you don’t want it to boil) in a large pot. Reduce heat to medium-low and cook at a bare simmer, skimming foam occasionally, until stock is reduced by one-third, 2 1/2–3 hours.

Add spring onions, garlic, prosciutto, and mushrooms to pot and cook another 20 minutes. Strain stock through a fine-mesh sieve into a medium bowl; discard solids (you should have about 2150ml ). Pour 725ml brodo into an airtight container; reserve for another use.

Do Ahead: Brodo can be made 3 days ahead. Cover and chill.

Heat 80ml oil in a medium skillet over medium. As soon as the oil begins to look glossy, add bread slices and cook until golden brown, about 3 minutes per side. Transfer to a plate and season lightly with salt.

Pour brodo into a large saucepan and bring to a simmer over medium heat. Taste and season with salt. Add asparagus and cook until tender and bright green, about 3 minutes. Remove from heat; add mushrooms.

Toss pea shoots and lemon juice in a medium bowl; season with salt.

Divide soup among bowls and place a piece of fried bread into each one. Top with dressed pea shoots and Parmesan. Drizzle with lots of oil and season with pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.