Zuppa di Polio (zoo-pah dee pol-loh) is a delicate chicken soup from the Piedmont region of Italy. It is an ideal first course for a dinner party and may be made several hours in advance and then reheated. Serve it zuith Croutons and a chilled Italian zohite zuitie.
2 tablespoons olive oil
12 spring onions , trimmed and finely chopped
6 slices lean bacon, rinds removed and chopped
4- teaspoon dried tarragon
1 X 3 lb. chicken, skinned, boned and cut into thin strips
6 fl. oz. dry white wine
14 fl. oz. cups homemade chicken stock
3 oz. Parmesan cheese, grated
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the spring onions , bacon and tarragon to the pan and fry, stirring occasionally, for 3 to 5 minutes or until the bacon is lightly browned.
Add the chicken strips to the pan and continue frying for a further 6 to 8 minutes, stirring occasionally, or until the chicken strips are lightly browned.
Add the white wine and enough chicken stock just to cover the chicken strips. Reduce the heat to low and simmer the chicken for 20 to 30 minutes or until the chicken is tender when pierced with the point of a sharp knife. Pour the remaining stock into the pan, increase the heat to high and bring die liquid to the boil, stirring frequently. Remove the pan from the heat and ladle the soup into a warmed soup tureen.
Sprinkle over the cheese and serve immediately.