Recipe details
Lunch
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Zuppa Pavese
25min
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
Slice baguette
Cut 4 thick slices (about 1 inch each) from the baguette.
Toast bread
Toast the bread slices until golden brown.
Prepare garlic
Peel and mince the garlic cloves.
Heat broth
In a large pot, bring the broth to a gentle simmer.
Season broth
Add minced garlic, salt, and pepper to the broth.
Prepare for poaching
Reduce heat to maintain a very gentle simmer for poaching eggs.
Poach eggs
Carefully crack each egg into the simmering broth and poach for 3-4 minutes.
Prepare serving bowls
Place a slice of toasted baguette in each serving bowl.
Add butter
Place a small pat of butter on each bread slice.
Add cheese
Sprinkle grated Parmesan cheese over each bread slice.
Assemble soup
Carefully place a poached egg on top of each bread slice.
Add broth
Ladle the hot broth around the bread and egg in each bowl.
Prepare parsley
Finely chop the fresh parsley.
Garnish
Sprinkle chopped parsley over each serving.
Serve
Serve immediately, instructing diners to break the yolk and mix it into the soup before eating.
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