Chicken Soup with Poached Egg (Zuppa Pavese)


JWU College of Culinary Arts

10 servings

Serving Size
8 ounces (237 milliliters)

Recipe ID

US standard
White chicken stock, heated to a boil
3 quarts
2.8 liters
To taste
To taste
White pepper, ground
To taste
To taste
Chicken glace
As needed
As needed
Garlic cloves, peeled, minced
3 each
3 each
Tomatoes, canned, drained, peeled, seeded, chopped
1 pound
454 grams
Leeks (white part only), washed, trimmed, thinly sliced
10 ounces
285 grams
Eggs, whole
10 each
10 each
Croutons, round
10 each
10 each
Parmesan cheese, freshly grated
3 ounces
85 grams
Parsley, fresh, washed, chopped, excess water removed
½ ounce
14 grams
Bouquet de Marmite (can be used to fortify stock; simmer for 1 hour and strain):
Leeks (white part only), split, washed
1 each
1 each
Carrots, washed, peeled, chopped
1 each
1 each
Celery, washed, chopped
1 each
1 each
  1. Gather all the ingredients and equipment.
  2. In a large saucepan, heat chicken stock to a boil, season, and fortify with chicken glace or Bouquet de Marmite.
  3. Add garlic, tomatoes, leeks, and simmer 30 minutes. Taste and season. Hold at 135°F (57°C) or higher.
  4. At service, poach eggs to order and drain well.
  5. To serve, place a warm poached egg in a preheated soup cup and ladle hot soup over egg. Place a crouton on top of the soup and sprinkle with cheese and parsley.