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Acquacotta Maremmana – Italian Soup Recipe from Tuscany

2014/12/26 by Varga László

Acquacotta Maremmana - Italian Soup Recipe from Tuscany 25

Ingredients (5 servings):

Acquacotta Maremmana - Italian Soup Recipe from Tuscany 01

  • 5 eggs (one egg per serving)
  • 6-8 small onions or 3-4 medium onionsAcquacotta Maremmana - Italian Soup Recipe from Tuscany 09
  • 400 g of ripe red tomatoes, I used a huge one from the farmers market
  • slices of stale bread
  • basil
  • fresh pecorino cheese
  • olive oil
  • salt and pepper
  • baby spinachAcquacotta Maremmana - Italian Soup Recipe from Tuscany 17
  • 4 medium carrots
  • 2 parsley rootsAcquacotta Maremmana - Italian Soup Recipe from Tuscany 02
  • 1 medium celery root with stalk and leaves

 Preparation method:

  1. Prepare the vegetable broth:
  2. Slice the roots: carrots, parsley and celery.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 03
  3. Melt the butter in a soup pot, add the sliced roots and fry them for 5 minutes in the butter.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 04
  4. Cover the pot with plenty of water (about 3 liters), add salt and pepper to taste and cook for about 40-60 minutes until the roots are done.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 05
  5. Meanwhile, clean the onions and cut into thin slices. Acquacotta Maremmana - Italian Soup Recipe from Tuscany 10
  6. Chop the celery stalk Acquacotta Maremmana - Italian Soup Recipe from Tuscany 12
  7. Wash the celery leaves and chop them coarsely.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 16
  8. Peel the tomatoes by placing them for a few minutes in boiling waterAcquacotta Maremmana - Italian Soup Recipe from Tuscany 06
  9. Cut them into quarters, remove the seeds and cut the flesh into cubes.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 08
  10. In a pan, put a tablespoon of olive oil and virgin olive oil to soften the onions on low heat.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 11
  11. Add a bit of chili flakes and cook for about 20-30 minutes until the onion is caramelized.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 13
  12. Add the chopped celery stalk,Acquacotta Maremmana - Italian Soup Recipe from Tuscany 15 pour a liter of the hot vegetable stock and keep cooking for another half an hour until the broth slowly halves.
  13. Add the tomato pulp, celery leaves, (baby) spinach and coarsely chopped basil. Adjust salt and pepper.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 19
  14. Once this time has elapsed (the result will be that of a kind of soup but still enough “soupy”) add the eggs, one at a time, directly into the pan making sure they do not break. Acquacotta Maremmana - Italian Soup Recipe from Tuscany 20
  15. Cook them for 3-4 minutes until they become poached eggs.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 24
  16. Toast the stale bread slices, i used the oven for this.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 22
  17. In each bowl put a slice of toast,Acquacotta Maremmana - Italian Soup Recipe from Tuscany 23 slices of cheese Acquacotta Maremmana - Italian Soup Recipe from Tuscany 21and pour over with a big spoon, acquacotta hot and one egg each.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 26Acquacotta Maremmana - Italian Soup Recipe from Tuscany 28

1 Comment »

  1. partyhead says:

    Looks like a lovely soup. A winter recipe I’ll be trying to keep me warm throughout the winter.

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