ACQUACOTTA

Acquacotta image

This traditional Tuscan soup, which means 'cooked water', is served with a poached egg for extra richness - a perfect starter or light lunch

Provided by Theo Randall

Categories Dinner, Lunch, Main course, Soup, Starter, Supper

Time 1h

Number Of Ingredients 12

Ingredients

3 tbsp olive oil
3 celery sticks, chopped
2 small carrots , chopped
1 red onion , finely chopped
2 garlic cloves , finely chopped
2 tsp thyme leaves , plus extra to serve
50g dried porcini mushrooms
225g plum tomatoes , deseeded and chopped
850ml chicken stock
2 tbsp chopped parsley
3 slices good crusty bread , toasted and torn into chunks
6 eggs

Steps:

Heat the olive oil in a large saucepan and gently fry the celery, carrots, onion, garlic and thyme for 10-15 mins until softened. Meanwhile, cover the porcini with hot water and soak for 15 mins until softened and swollen. Drain the mushrooms, reserving the soaking liquid, and roughly chop. Add to the softened vegetables along with the soaking liquid and cook for another 5 mins.
Stir in the tomatoes and cook for 10 mins until they begin to break down, then pour in the stock and bring to a gentle simmer.
Poach the 6 eggs in a separate large saucepan of simmering water for 3-4 mins until set, then remove with a slotted spoon. Add the parsley and a little seasoning to the soup, and mix in the torn-up toasted bread. Divide the soup between 6 bowls and place an egg on top of each. Serve scattered with extra thyme.

Nutrition Facts : Calories 239 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium