Recipe for Onion Soup with Egg (Acquacotta) 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4 servings
Ingredients:
Amount Ingredient
2 tbl Olive oil, up to 3
1 lrg Onion, sliced
2 x Garlic cloves, chopped
1 x Celery stick, chopped
200 gm Large flat or wild mushrooms, sliced or chopped coarsely e.g. oyster mushrooms (7oz)
1/2 x Fresh red chilli, de-seeded and chopped or a pinch of chilli powder
1 lt Water or vegetable stock, (13/4 pints)
2 tbl Chopped fresh parsley
50 gm Fresh spinach or other greens, chopped finely, up to 75 (2-3oz)
4 x Eggs, up to 5
4 sm Slic stale bread, toasted e.g. Pane Basso or pugliese, up to 5
Salt and pepper
Instructions:
Instructions: 1. Heat the oil in a saucepan, add the onion, garlic and celery and fry for 5-10 minutes or until soft.

2. Add the mushrooms and chilli or chilli powder and continue to fry for a further 5 minutes or until they are soft.

3. Add the water or stock, parsley and spinach or greens, and season with salt.

4. Cover and simmer for about 30 minutes.

5. Break the eggs into the soup, being careful to keep them apart. Continue cooking gently for 3-4 minutes or until the eggs are cooked.

6. Put a slice of toasted bread in the bottom of four or five individual soup bowls and ladle over the soup, adding an egg to each bowl.

7. Top with a swirl of olive oil or a sprinkling of grated parmesan, and plenty of freshly ground black pepper.

NOTES : This traditional soup comes from the Maremma, an area of Tuscany notorious in the past for pasture, swamps and mosquitoes.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Onion Soup with Cheese Toast   ::   Onion Soup with Eggs   ...