Creamy Chicken Soup with Whipped Marscapone & Mustard Cracker
Mustard Cracker: Place butter| cheese and eggs in food processor; process| using pulsing action| until smooth and well blended. Add remainiing ingredients; pulse until mixture pulls away from side of work bowl to form dough. Transfer dough to floured surface; knead briefly until smooth| adding more flour if necessary. Place in bowl; cover. Refrigerate 30 min.,Place dough on floured surface; roll out to 1/8-inch thickness. Cut dough into 48 (7x1/2-inch) strips (or into eight strips for trial recipe). Place in parchment-lined sheet pans. Bake in 350ºF-convection oven 12 to 15 min. or until lightly browned. Remove to wire racks; cool completely. Store in tightly covered container at room temperature. (Note: Any leftover dough can be wrapped tightly and frozen for later use.),Dijon Whipped Marscapone: Place all ingredients in large bowl of electric mixer fitted with paddle attachment. Beat on medium speed 20 sec.| then beat on high speed 10 sec. Cover and refrigerate until ready to use.,Soup Base: Melt butter in heavy saucepan on medium heat. Add onions; saute 3 min. or until translucent. Add flour; beat with wire whisk until mixture forms smooth paste. Cook an additional 3 to 4 min. or until slightly thickened| stirring frequently.,Add chicken broth gradually| beating constantly with whisk until smooth and well blended. Bring to boil. Reduce heat to medium-low. Add cream; simmer 10 min.| stirring constantly. Add cheese; cook until melted| stirring frequently. Stir in salt| white pepper and lemon juice.,For each serving: Cook 2 oz. pancetta in 1/4 tsp. oil in nonstick saute pan until crisp. Remove pancetta to paper towel| reserving drippings in pan. Add 2-1/2 oz. chicken; cook 1 to 2 min. or until heated through. Spoon into center of shallow soup bowl; top with pancetta. Pour 1 cup of the hot soup around chicken; top chicken with 1 Tbsp. of the Dijon Whipped Marscapone. Place Mustard Cracker across rim of bowl. Sprinkle with about 1 tsp. parsley.