Chicken Marzano Soup
2 cups Chicken Base
2 pieces bone in leg and thigh (cut and broken pieces with bone )
18 qts water
1/2 oz black Pepper
1/2 oz peppercorns
3 bay leaves
1 white onion chopped
2 kenenbeck Potatoes cubed (ruff cut skin on)
6 carrots ruff cut
Pinch of salt (the base already is salty)
6-8 oz Parmigiano Rind
1/2 oz Hungarian Paprika
1 package Saffron
2 oz Extra Virgin Olive Oil
1/2 cube butter
Boil and reduce for 1 hr the. Discard any rind, chicken, bones
Stir In 1 entire #10 can hand Crushed San Marzano,
1 can 7/11 and or I can juice from Tomato's that you don't want to discard
2 oz Calabrese Peppers,
1/2 can Super Dolce, Saporito, or good quality paste Let cool
Bring to simmer soup - have rainbow or green Swiss Chard ribbons lightly blanched. Have near bowl. Fill bowl and top with Pecorino Romano served with crostini