Acquacotta Egg Soup | Original Recipe
A traditional Tuscan soup combining vegetables, eggs, and Parmesan for a comforting meal.
Servings: 4
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 4 Eggs
- 4.4 lbs San Marzano tomatoes
- 6 tablespoons Grated Parmesan cheese
- Tuscan bread slices as needed
- Vegetable broth as needed
- 4 tablespoons Extra virgin olive oil
- 5 medium Onions
- 1 stalk Celery
- 2 leaves Fresh basil
- 1 Red chili pepper (optional)
- Black pepper to taste
- Salt to taste
Instructions
- Prepare Onions: Clean and slice the onions.5 medium Onions
- Sauté Onions: In a large pot, heat olive oil and add onions. Cover and let them cook on low heat.4 tablespoons Extra virgin olive oil
- Add Celery: Wash, slice, and add celery to the pot. Cover and continue cooking, adding vegetable broth if needed.1 stalk Celery, Vegetable broth
- Include Tomatoes and Chili: Wash, chop the tomatoes, and add them to the pot with the red chili pepper. Adjust the chili amount to your taste.1 Red chili pepper, 4.4 lbs San Marzano tomatoes
- Season and Simmer: Lightly salt the soup and add basil leaves. Cover and simmer on low heat, adding more broth as needed.2 leaves Fresh basil, Salt
- Prepare Egg Mixture: Grill slices of Tuscan bread. Beat an egg with Parmesan cheese, which will be used to enrich the soup.4 Eggs, Tuscan bread slices, 6 tablespoons Grated Parmesan cheese
- Serve: Once vegetables are cooked and the soup is flavorful, serve in earthenware bowls. Place a slice of toasted bread in each bowl, topped with the egg and Parmesan mixture. The egg will cook with the heat of the soup.
- Final Touches: Serve the Acquacotta topped with a lightly cooked egg, a drizzle of olive oil, a sprinkle of grated Parmesan, and a fresh basil leaf.Black pepper
Notes
Notes:
- Adjust the amount of chili pepper based on your preference.
- The egg and Parmesan mixture adds a rich, creamy texture to the soup.
