Acquacotta with tomato soup

Acquacotta with tomato soup

Acquacotta with tomato soup is a typical mushroom soup from Tuscany. Cleaning mushrooms. Remove sponges under the hats. Thinly peel off the skin of the stems. Cut mushrooms lengthwise into thicker slices. Finely dice onion and garlic. Chop parsley finely. Cut celery into fine slices. Peel carrot and cut into small cubes. Scald tomatoes with boiling water, skin and dice. Heat oil in a pot. Sauté onions, garlic, parsley, celery and carrots. Add mushrooms and sauté. Add tomatoes and fill up with beef broth. Bring the aquacotta soup briefly to the boil. Leave to simmer for 15 minutes at low temperature. Season with salt and pepper. Cut the ciabatta into slices and toast it in a toaster. Divide the ciabatta into three deep plates and beat each one with a fresh egg raw on top. Bring the aquacotta and tomato soup to the boil again briefly and pour over the eggs. The eggs should falter slightly. Acquacotta with tomato soup is sprinkled with freshly grated pecorino.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
310 kcal
30 g
20 g
18 g

(C)opyright by Marions Kochbuch