Acquacotta, or “cooked water,” the traditional name for this soup, suggests that not much is required to make it. It was originally a peasant dish, made with stale bread and a few tomatoes or whatever vegetables a cook had on hand, perhaps mushrooms, zucchini, or green beans. But top it with a poached egg and a sprinkling of good Tuscan Pecorino, and you have a one-dish meal fit for kings, peasants, and anyone else with good taste.
Serves 4
INGREDIENTS:
- 1 large onion, finely chopped
- 1 celery rib, finely chopped
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 1 pound ripe plum tomatoes, chopped, with their juice, or 2 cups chopped canned Italian tomatoes, with their juice
- 4 cups Rich Vegetable Broth or water
- Salt and freshly ground pepper
- 4 large eggs
- 4 slices Italian bread, toasted
- ¼ cup freshly grated Pecorino Toscano or Parmigiano-Reggiano
- 4 large fresh basil leaves, torn into bits
INSTRUCTIONS:
- In a large pot, cook the onion and celery in the oil over medium heat, stirring occasionally, until tender and golden, about 10 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, with their juice, and cook, stirring occasionally, for 10 minutes.
- Add the broth and salt and pepper to taste, bring to a simmer, and cook for 20 minutes.
- Break 1 of the eggs into a cup and carefully slip it into the simmering soup. Repeat with the remaining eggs. Cover and cook over very low heat until the eggs are just set, about 3 minutes.
- Place the bread slices in four soup bowls. Sprinkle each slice with some cheese and basil and carefully spoon an egg on top. Ladle the soup around the egg and serve.
