Onion Soup With Egg (acquacotta)

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Eggs, Dairy	Tuscan	Sainsbury3	4	Servings

INGREDIENTS

2	T	Olive oil, up to 3
1		Onion, sliced
2		Garlic cloves, chopped
1		Celery stick, chopped
200	g	Large flat or wild
		mushrooms sliced or
		chopped
		coarsely e.g.
		oyster mushrooms
		7oz
1/2		Fresh red chilli, de-seeded
		and
		chopped or a pinch
		of chilli powder
1		Water or vegetable stock
		13/4 pints
2	T	Chopped fresh parsley
50	g	Fresh spinach or other
		greens chopped finely
		up
		to 75 2-3oz
4		Eggs, up to 5
4		Slic stale bread, toasted
		e.g. Pane
		Basso or pugliese
		up to 5
		Salt and pepper
4	T	Olive oil or freshly grated
		parmesan to serve up to
		cheese

INSTRUCTIONS

5
Heat the oil in a saucepan, add the onion, garlic and celery and fry
for 5-10 minutes or until soft. Add the mushrooms and chilli or  chilli
powder and continue to fry for a further 5 minutes or until  they are
soft. Add the water or stock, parsley and spinach or greens,  and
season with salt. Cover and simmer for about 30 minutes. Break  the
eggs into the soup, being careful to keep them apart. Continue  cooking
gently for 3-4 minutes or until the eggs are cooked. Put a  slice of
toasted bread in the bottom of four or five individual soup  bowls and
ladle over the soup, adding an egg to each bowl. Top with a  swirl of
olive oil or a sprinkling of grated parmesan, and plenty of  freshly
ground black pepper.  Converted by MC_Buster.  NOTES : This traditional
soup comes from the Maremma, an area of  Tuscany notorious in the past
for pasture, swamps and mosquitoes.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 494 Calories From Fat: 336 Total Fat: 38g Cholesterol: 223.4mg Sodium: 959.8mg Potassium: 648.5mg Carbohydrates: 12.7g Fiber: 4.9g Sugar: 3.5g Protein: 27.7g