Venetian Chicken Soup (Veneto)

Soups

Ingredients

Chicken - 3 pounds

Olive oil- 2 1/2 tbsps

Butter- 4 tbsps

Chopped bacon- 1/2 cup

Rosemary- 1 sprig

Onion, sliced- 1 small

Dry white wine- 1/2 cup

Meat or chicken stock- 6 1/2 cups

Toasted bread- 6 slices

Grated parmesan cheese

Clean and bone the chicken, and cut the meat into strips. Heat the oil and butter together in a large pan and saute the bacon, rosemary sprig and onion until golden. Add the chicken meat and brown it lightly. Discard the rosemary. Sprinkle with wine, moisten with a little stock and cook, covered, until the chicken is tender. Pour in the remaining stock, bring to a boil and serve, garnished with crisp slices of toast and plenty of grated parmesan.

Serves 6.