Acqua cotta (Tuscan tomato soup)

Acqua cotta (Tuscan tomato soup)

Tags: Soup Vegetarian World cuisine
1
6

This soup from Tuscany has ancient origins and is prepared in various versions with different ingredients. Ours is a simple but tasty recipe.

Ingredients

8 slices
750 g
peeled tomatoes
3
onions
60 g
Parmesan cheese, grated
1-2 tbsp
olive oil
1 pinch/es of
salt and pepper
4
eggs
4
celery stalks
1 l
water

Preparation

  • Seed and dice the tomatoes and dice the celery.
  • In a pot, lightly brown the celery and onions in a little oil. Add the tomatoes, water, salt and pepper and let simmer at low temperature for about 30 minutes.
  • Lightly toast the bread slices and place them in the soup plates.
  • Shortly before the soup is ready, pour the beaten eggs into the soup plates.
  • Pour the soup on top. Sprinkle with the Parmesan.

At a glance

Preparation time
45 min
Cooking time
30 min
Difficulty
medium
Servings
4

Nutritional information

per 100g
protein 5g
fat 6g
carbs 9g
kcal 106
kj 447
Products in this recipe