Italian cuisine · Soups & Stews

Acquacotta

Tuscan bread soup of onions, tomatoes and celery, topped with a poached egg.

Ingredients · for 4 servings

• 4 onions
• 4 celery stalks
• 500 g tomatoes
• 4 eggs
• 8 slices of stale country bread
• 1 l vegetable stock
• 80 g pecorino
• 6 tbsp olive oil
• 1 bunch of basil
• Chilli flakes
• Salt
• Pepper

Instructions

1. Cut onions and celery into strips and braise them in olive oil for 15 minutes until very soft.
2. Add the peeled tomato pieces and let them break down for 10 minutes.
3. Pour in the stock, season and simmer for 15 minutes.
4. Make four hollows, slide in the eggs and let them set for 4 minutes.
5. Toast the bread slices and place them in deep bowls.
6. Ladle the soup over them, top each with an egg and serve with pecorino and basil.