- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 celery sticks, chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 small carrots, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 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
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 3 slices good crusty bread, toasted and torn into chunks
- 6 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
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.