Potage Mille-Fanti ~ Chicken Soup With Parmesan, Bread Crumbs, And Egg


Today’s lunch is another dish from La Cuisine by Francoise Bernard, a book of everyday French home cooking.  Now, I know I’ve declared many recipes easy, but you have to believe me when I say this is the easiest recipe with the greatest reward. Simple and exquisite. I served it as a main meal for our lunch, but this would also be a fabulous starter to a larger more complicated dinner with friends. I had everything in the house, including some leftover rustic white bread that was still fairly fresh, but was going to the birds! Instead, the crusts came off and it was pulled into small pieces. Sorry birdies…..next loaf is yours! Enjoy!

5 cups chicken broth

2 large eggs

1/2 cup Parmesan cheese

1 1/2 cups fresh bread crumbs (grind crustless bread in a food processor)

Freshly grated nutmeg

In a large saucepan, bring the chicken broth to a simmer over medium heat.

In a bowl, lightly whisk the eggs. Whisk in the cheese and bread crumbs and season with nutmeg to taste.

Whisk the egg mixture into the simmering chicken broth, then reduce the heat to low, cover, and simmer for 5 minutes. Whisk again just before serving.


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