Recipe (english)

Acquacotta with tomato soup

Acquacotta with tomato soup

Acquacotta with tomato soup is a typical mushroom soup from Tuscany. Clean mushrooms. Remove sponges under the hats. Pull off the shell of the stems thinly. Cut the mushrooms lengthwise into thicker slices. Finely dice the onion and garlic. Finely chop the parsley. Cut the celery into fine slices. Peel the carrot and cut into small cubes. Boil the tomatoes in boiling water, skin and chop them. Heat oil in a saucepan. Steam onions, garlic, parsley, celery and carrots. Add the mushrooms and sauté. Add the tomatoes and fill up with the broth. Bring the Acquacotta soup to the boil briefly. Allow to steep at low temperature for 15 minutes. Season the acquacotta with pepper and salt. Cut the ciabatta into slices and fry in a toaster. Spread the ciabatta on three deep plates and beat a fresh egg raw over each plate. Bring the Acquacotta with tomato soup to the boil again briefly and pour over the eggs. The eggs should be slightly stumbled. 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:
310 kcal
30 g
20 g
18 g

(C)opyright by Marions Kochbuch