Neapolitan Soup
Neapolitan Soup is a clear soup with homemade chicken macaroni, made by piping a seasoned fowl forcemeat straight into simmering stock. The pieces set into short tender lengths that look like pasta but taste of poultry, bound with Bechamel and egg yolk. Half the batch can be tinted green with spinach for a two-colored bowl. The recipe comes from Emily Waters' The Cook's Decameron, a study of Italian dishes.
Instructions
Mix the fowl forcemeat with the potato flour, Bechamel sauce and egg yolk until the mixture is evenly combined.
Pack the mixture into a piping tube with an opening about as wide as an ordinary macaroni.
If you want the fowl macaroni in two colors, tint half of the forcemeat with a spoonful of spinach colouring before piping.
Twenty minutes before serving, bring a saucepan of stock to a boil. Squeeze the forcemeat into the boiling stock and nip it off at the nozzle every inch and a half or so, so it falls in as short lengths.
Lower the heat and let the pieces simmer. Add boiled peas and asparagus tips to the pan.
Serve the pieces and vegetables in a good clear soup.
Make it personal.
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