Acquacotta
Tuscan tomato and chard soup with a poached egg and bread.
Active time25 min
Cooking30 min
Total1 h
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Ingredients
- 200 g chard
- 100 g onions
- 400 g tomatoes
- 4 eggs
- 700 ml vegetable stock
- 25 ml olive oil
- 120 g stale country bread
Preparation
Wash the tomatoes and chard. Dice the tomatoes and finely slice the chard stalks and leaves. Peel and finely slice the onion.
200 g chard100 g onions400 g tomatoes- knife
Heat the oil in a saucepan and fry the onion for 5 minutes.
25 ml olive oil- saucepan
Add the tomatoes, chard and stock. Simmer for 20 minutes, until the vegetables are tender.
700 ml vegetable stock- saucepan
Crack the eggs one at a time into a cup, then gently slide them onto the surface of the simmering soup, spacing them apart. Cover and cook for 4 to 5 minutes, until the whites are set. Cook for longer if you prefer firm yolks.
4 eggs- saucepan
- cup
- lid
Toast the bread and divide it between 4 soup plates. Pour over the soup, then place an egg on each portion.
120 g stale country bread- toaster
- plates
Allergens
- Celery
- Eggs
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration