Acquacotta

Acquacotta

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Serves 4 - 6
This traditional Tuscan soup, which means 'cooked water', is served with a poached egg for extra richness - a perfect starter or light lunch

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal239
  • fat12g
  • saturates3g
  • carbs17g
  • sugars6g
  • fibre4g
  • protein14g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 celery sticks, chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 small carrots, chopped
    Carrot

    Carrot

    ka-rot

    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
    Parsley

    Parsley

    par-slee

    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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  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.

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
kwade62@aol.com
23rd Jul, 2017
Does it freeze?
anca.lumei's picture
anca.lumei
27th Oct, 2015
This was a lovely recipe with an intense porcini taste. I used less stock than stated (2 cups) and replaced the bread with a drained and rinsed tin of cannellini beans since I had no bread in the house.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.