ACQUACOTTA

A traditional Tuscan soup served with a poached egg for extra richness

4/5

Acquacotta recipe

This traditional Tuscan soup, which means 'cooked water', is served with a poached egg for extra richness - a perfect starter or light lunch

85mn

100°C

8.pers

easy

INGREDIENTS

Soup

• 1 large onion ; chopped coarse

• 2 celery ribs chopped coarse

• 4 garlic cloves ; peeled

• (28-ounce) can whole peeled tomatoes

• 1/2 cup extra-virgin olive oil Salt and pepper

• 1/8 teaspoon red pepper flakes

• 8 cups chicken broth

• fennel bulb ; 2 tablespoons fronds minced, stalks discarded, bulb halved, cored, and cut into 1/2-inch pieces

• 2 ( 1 5-ounce) cans cannellini beans ; drained with liquid reserved, rinsed

• small head escarole (10 ounces) ; trimmed and cut into V2-inch pieces (8 cups)

• 2 large egg yolks

• 1/2 cup chopped fresh parsley

• 1 tablespoon minced fresh oregano

• Grated Pecorino Romano cheese

• Lemon wedges

Toast

• (1/2-inch-thick) slices thick-crusted country

• 1/4 cup extra-virgin olive oil

• Salt and pepper

DIRECTIONS

FOR THE SOUP

FOR THE TOAST

Video tutorial

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