“Aquacotta” (acquacotta) is an Italian soup that does not have a classic recipe. In summer, it contains a lot of fresh herbs; it is lighter and more liquid. In winter, it is thicker and more satisfying due to the abundance of vegetables. You can add dried mushrooms, beans, smoked meats, and even fish to it. And, of course, serve with a piece of fresh country bread.
- 500 g cauliflower
- 1 large celery tuber
- 400 g peeled tomatoes
- 4 onions
- 2 cloves of garlic
- 2 leeks, white part only
- 4 eggs
- Extra Virgin Olive Oil
- salt and freshly ground black pepper
Step-By-Step Cooking Recipe
- Boil cauliflower, disassembled into medium inflorescences, in salted boiling water, 5 minutes. Drain the cabbage in a colander.
- Chop the garlic, celery, onions, and leeks into small pieces. Saute prepared vegetables in a heavy-bottomed saucepan in Extra Virgin Olive Oil, 6-7 minutes.
- Add cauliflower and sauté for 2 minutes. Add coarsely chopped tomatoes and vegetable stock. Season with salt and pepper. Cook for 20 minutes.
- Beat eggs with salt and pepper until smooth. Pour soup into bowls, add beaten eggs. Then stir vigorously, drizzle with olive oil and serve immediately.
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