Acquacotta Maremmana (Tuscan Vegetable Soup with Poached Egg)
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Ingredients
- 30 ml olive oil
- 200 g onion, finely sliced
- 100 g celery stalks, sliced
- 400 g ripe plum tomatoes
- 900 ml vegetable stock
- 4 large eggs
- 150 g day-old crusty bread
- 40 g pecorino cheese
Nutrition (per serving)
- Calories
- 347 kcal
- Protein
- 17.1 g
- Carbohydrate
- 27.4 g
- of which sugars
- 7.7 g
- Fat
- 17.9 g
- of which saturates
- 5.2 g
- Fibre
- 3.4 g
- Salt
- 2.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan over a medium heat, add the onion and celery and cook for 10 minutes until softened.
- 2
Roughly chop the tomatoes, add to the pan and cook for 5 minutes, then pour in the vegetable stock and simmer for 15 minutes.
- 3
Place a slice of day-old bread in the bottom of each of four bowls.
- 4
Crack the eggs one at a time into a cup and slide into the simmering soup, then poach gently for 3-4 minutes until the whites are set but the yolks are still soft.
- 5
Ladle the soup and an egg over the bread in each bowl, scatter with pecorino and serve immediately.
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