caraway-and-rye

Acquacotta

Ingredients:

• 3 tbsp olive oil
• 3 celery sticks, chopped
• 2 small carrots, chopped
• 1/2 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp dried thyme leaves
• 50g dried porcini mushrooms
• 225g plum tomatoes, deseeded and chopped
• 2 cups chicken stock
• 2 tbsp chopped parsley
• some fresh thyme leaves (optional)
• a tin of cannellini beans
• 6 eggs

Makes:

6 small portions

How to make:

Cover the porcini with hot water and soak for 15 mins until softened.

Heat the olive oil in a large saucepan and gently fry the celery, carrots, onion, garlic and thyme for 10-15 mins until softened. Drain the mushrooms, reserving the soaking liquid, and roughly chop. Add to the softened vegetables along with the soaking liquid and cook for another 5 mins.

Stir in the tomatoes, beans, if using, and stock. Bring to a gentle simmer and and cook for 10 mins. Add the parsley and a little seasoning to the soup.

Poach eggs in a separate large saucepan of simmering water for 3-4 mins until set, then remove with a slotted spoon.

Divide the soup between 6 bowls and place an egg on top of each.

Source:

BBC Good Food

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