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Zuppa Pavese

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25min

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4 servings

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Zuppa Pavese is a simple yet comforting Italian soup originating from Pavia, Lombardy. This hearty dish features freshly sliced crusty baguette topped with a poached egg, all floating in a flavorful broth. The egg yolk, when broken, adds richness to the soup, creating a velvety texture. This quick and easy soup is perfect for a light lunch or as a soothing dinner on a cool evening. It's a prime example of how a few basic ingredients can come together to create a satisfying meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Slice baguette

Cut 4 thick slices (about 1 inch each) from the baguette.

2
Toast bread

Toast the bread slices until golden brown.

3
Prepare garlic

Peel and mince the garlic cloves.

4
Heat broth

In a large pot, bring the broth to a gentle simmer.

5
Season broth

Add minced garlic, salt, and pepper to the broth.

6
Prepare for poaching

Reduce heat to maintain a very gentle simmer for poaching eggs.

7
Poach eggs

Carefully crack each egg into the simmering broth and poach for 3-4 minutes.

8
Prepare serving bowls

Place a slice of toasted baguette in each serving bowl.

9
Add butter

Place a small pat of butter on each bread slice.

10
Add cheese

Sprinkle grated Parmesan cheese over each bread slice.

11
Assemble soup

Carefully place a poached egg on top of each bread slice.

12
Add broth

Ladle the hot broth around the bread and egg in each bowl.

13
Prepare parsley

Finely chop the fresh parsley.

14
Garnish

Sprinkle chopped parsley over each serving.

15
Serve

Serve immediately, instructing diners to break the yolk and mix it into the soup before eating.

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