If chicken noodle soup is a winter blanket, then this brodo is a light spring sweater. In place of the rich, fatty broth, there’s delicate and lemony soup
Ingredients
1 3/4 kg
Chicken bones
(raw)
3 green onion (stem)
Green onion
4 clove(s)
Garlic
(crushed)
3 slice
Prosciutto
(thinly sliced; chopped)
3/4 cup
Porcini mushroom, dried
(dried; rinsed)
1 tsp
Salt
(Kosher)
10 medium spear(s)
Asparagus
(oz.; (about 1 bunch), trimmed; thinly sliced on a diagonal into 1"–1 1/2" pieces)
114 gm
Button mushrooms
(stems trimmed; very thinly sliced)
2 cup
Sprout mix
(tendrils)
2 tbsp
Lemon juice
1 tbsp
Parmesan cheese, shredded
(Finely grated; for serving)
1 dash
Black pepper
(Freshly ground)
Instructions
Bring chicken bones and 12 cups 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,
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 9 cups). Pour 3 cups brodo into an airtight container; reserve for another use..
Use homemade Brodo can be made 3 days ahead. Cover and chill
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 sprouts and lemon juice in a medium bowl; season with salt.'
Divide soup among bowls. Top with dressed pea shoots and Parmesan. Drizzle with lots of oil and season with pepper.'
