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 gousses d'ail, écrasées

• 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

• Sel kasher

• 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 pousses de pois (vrilles)

• 1 cuillère à soupe de jus de citron frais

• Parmesan finement râpé (pour servir)

• Poivre noir fraîchement moulu

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.

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