UMBRIA
PERUGIA
Vegetable Soup (acquacotta)
Ingredients
- 1 large red onion or 1 leek, roughly chopped
- 1 1/2 stalks celery, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 1/4 pound Swiss chard, cleaned and torn in half, or 1/2 oz. porcini mushrooms, soaked and drained or regular mushrooms.
- Half of a peperoncino or any hot red pepper, fresh or dried
- 1/2 cup tomato pulp (seeded, juiced, and chopped if fresh or drained and diced if canned)
- 3 cups simmering vegetable bouillon
- sea salt
- 4 eggs
- 4 slices rustic, country-style bread, lightly toasted
- 1 teaspoon chopped parsley
- 1/4 cup grated Parmigiano-Reggiano
Preparation
Place the toasted
bread in each of the 4 soup bowls.
Place the onion and
celery in a 3-quart, heavy-bottomed, nonreactive pot. Drizzle with 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 veggie bouillon.
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 bouillonr 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.
