Name: Acquacotta
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: Italian
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

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Acquacotta

Acquacotta

Theo Randall

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Serves 4 - 6

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.8 out of 5.13 ratingsRate

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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal239
fat12g
saturates3g
carbs17g
sugars6g
fibre4g
protein14g
salt0.8g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, October 2014

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A star rating of 4.8 out of 5.13 ratings

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