Aqua Cotta (Cooked Water) Soup Recipe

LeGourmetTV's picture

Feb. 26, 2015

I enjoyed this soup in Maremma, in a small family owned restaurant. This is their family soup that the local farmers ask for on cool nights but also for a quick lunchtime treat although hearty enough for dinner. You can top off the eggs with some salt, pepper and Parmesan cheese if desired.

Ingredients

Extra virgin olive oil
Celery stalk 2 , finely chopped
Onion 1 , finely chopped
Carrot 1 , finely chopped
Red pepper flakes 1/2 Teaspoon
Baby spinach 10 Ounce
Diced plum tomatoes 19 Ounce
Vegetable stock/Chicken stock 4 Cup (64 tbs)
Eggs 2
For serving
Grated parmesan cheese 2 Tablespoon
Italian bread slices 6 (toasted or grilled)
Eggs 6 , poached (optional)

Directions

Making

In large Dutch oven, heat oil over medium heat. Add celery, onion, carrot and red pepper flakes and cook, stirring for about 5 minutes or until softened.

Add spinach and cook stirring for about 3 minutes or until spinach is wilted and bright green. Add tomatoes and stock; bring to boil. Reduce heat and simmer for 20 minutes. 

Meanwhile, in small bowl whisk together eggs and Parmesan. Add to soup, stirring constantly for about 3 minutes or until slightly thickened.

Serving

Place 1 slice of bread in each of 6 bowls. Pour soup over bread. Top with poached egg, if using. 

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1495Calories from Fat 735

 % Daily Value*

Total Fat 82 g126.2%

Saturated Fat 20 g100%

Trans Fat 0 g

Cholesterol

Sodium 3354 mg139.75%

Total Carbohydrates 108 g36%

Dietary Fiber 27 g108%

Sugars 17 g

Protein 83 g166%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet