ACQUACOTTA
This traditional Tuscan soup, which means 'cooked water', is served with a poached egg for extra richness - a perfect starter or light lunch
Provided by Theo Randall
Categories Dinner, Lunch, Main course, Soup, Starter, Supper
Time 1h
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 239 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
ACQUACOTTA
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat up the extra-virgin olive oil in a deep saucepan. Add the onion and cook until soft. Then add the chopped mushrooms and chopped spinach and mix together. Add the chile pepper, salt, and pepper.
- Add the water, enough to cover the vegetables. Simmer for approximately 15 minutes.
- Sprinkle with Parmigiano cheese.
Nutrition Facts : Calories 212, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 1 milligrams, Sodium 286 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 8 grams, Sugar 4 grams
ACQUACOTTA (TUSCAN VEGETABLE SOUP)
This is my version of a recipe I saw Lidia prepare on her show. It's fast, filling, comforting, and adaptable. I make this about every 2 weeks or so, and it gets even better when reheated. And besides being fast, it's cheap to make. It's a whole meal in 1 bowl. I have made this soup with kale, spinach, escarole, beet greens, mustard greens, Swiss chard, and all are good.
Provided by jcbookmaster56
Categories Stocks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- in food processor put in celery, garlic, onion, parsley, and basil; till minced.
- in large stock pot, heat EVOO.
- Add vegetables from processor and cook til they are soft.
- Add tomato paste red pepper flakes, salt and pepper, saute 2 min until the paste is incorporated with the vegetables.
- Add the greens and cook for 2 minutes or so.
- Add water and bring to a boil.
- Lower heat and simmer for 30 minutes.
- Place toasted bread in bowl.
- Place poached egg on bread.
- Spoon soup over both.
- Sprinkle with cheese
- Enjoy!
Nutrition Facts : Calories 141.9, Fat 10.3, SaturatedFat 1.6, Cholesterol 35.2, Sodium 292.9, Carbohydrate 10.9, Fiber 2.4, Sugar 4.9, Protein 3.3
ACQUACOTTA
Steps:
- Pulse onions, celery, italian parsley, basil into a paste. In a big pot, heat olive oil. Add pestata, slightly brown the veggies. add salt. Keep heat the same. Make a "hot spot" in the pot- push pestata aside and adress the new ingredient-olive oil and red pepper flakes and add tomato paste- mix in hot spot. Add boiling water and swiss chard. Let simmer for 40 mins.In a saute pan, bring soup back to boil and make a little opening for each egg, a little salt on each egg. Cover and let eggs cook. grilled bread on bottom of each bowl. Pick up egg w/ spatula w. and serve.
TUSCAN VEGETABLE SOUP (ACQUACOTTA)
Provided by Faith Heller Willinger
Categories Soup/Stew Egg Onion Vegetable Poach Lunch Parmesan Hot Pepper Winter Chard Simmer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Place the toasted bread in two soup bowls.
- Place the onion and celery in a 3-quart, heavy-bottomed, nonreactive pot. Drizzle with extra-virgin olive oil and stir to coat. Cook over a medium-low heat, or until the onion is translucent but not brown. Add Swiss chard (or porcinis, if using) and stir briefly to wilt. Add hot pepper, tomatoes, and simmering water. Season lightly with salt and cook over a low heat (barely a simmer) for 20 minutes, until vegetables are very soft.
- As vegetables are cooking, bring about an inch of water and a half teaspoon of salt to a boil in a deep skillet. At the end of the vegetables' cooking time, turn the skillet heat down to a gentle simmer. Add the parsley to the soup.
- Break the eggs into a small bowl, one at a time, and slide them into the simmering water. Cook for about 3 minutes, until the whites are set, but the yellow is still runny. When done, use a large slotted spoon to place one egg on each toast slice in bowls. Ladle broth and vegetables over each egg and top with a generous sprinkling of the cheese.
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