Onion Soup with Egg (Acquacotta)

Category : Soup

Yield: 4 servings

Ingredients (Help):
2 tb Olive oil; up to 3
1 lg Onion; sliced
2 Garlic cloves; chopped
1 Celery stick; chopped
200 g Large flat or wild
-mushrooms; sliced or
; coarsely e.g.
; oyster mushrooms
; (7oz)
1/2 Fresh red chilli; de-seeded
; chopped or a pinch
; of chilli powder
1 l Water or vegetable stock;
-(13/4 pints)
2 tb Chopped fresh parsley
50 g Fresh spinach or other
-greens; chopped finely, up
; to 75 (2-3oz)
4 Eggs; up to 5
4 sm Slic stale bread; toasted
-e.g. Pane
; Basso or pugliese,
; up to 5
Salt and pepper
4 tb Olive oil or freshly grated
-parmesan; to serve, up to 5
; cheese

1. Heat the oil in a saucepan, add the onion, garlic and celery and fry for
5-10 minutes or until soft.

2. Add the mushrooms and chilli or chilli powder and continue to fry for a
further 5 minutes or until they are soft.

3. Add the water or stock, parsley and spinach or greens, and season with

4. Cover and simmer for about 30 minutes.

5. Break the eggs into the soup, being careful to keep them apart. Continue
cooking gently for 3-4 minutes or until the eggs are cooked.

6. Put a slice of toasted bread in the bottom of four or five individual
soup bowls and ladle over the soup, adding an egg to each bowl.

7. Top with a swirl of olive oil or a sprinkling of grated parmesan, and
plenty of freshly ground black pepper.

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