Tuscan Aquacotta soup
Author:
Cooking Together
Yield: 2,5 л
Servings: 6
Cooking time: 45 min
Flavorful, simple and hearty Tuscan Aquacotta soup
Ingredients
| skinned tomatoes 400 g |
| red onion 100 g |
| carrots 100 g |
| white cabbage 4 leaves |
| celery stalk 80 g |
| leek 80 g |
| garlic 2 cloves |
| eggs 2 pcs |
| olive oil 80 ml |
| boiling water 1.5 liters |
| green basil 15 g |
| parsley 10 g |
| TO TASTE: |
| lemon juice |
| salt |
| sugar |
| black pepper |
| FOR SERVING (for 2 servings): |
| wheat bread 2 slices |
| parmesan 60 g |
Instructions
Step 1
Chop the garlic, carrots, leeks, celery and red onion. Fry in the oil. Add the chopped tomatoes and sauté for 1 minute.
Step 2
Then add the chopped cabbage, salt and water. Cook the soup at a low temperature for 30 minutes.
Step 3
Then add salt, sugar, lemon juice and beat in the eggs. Cook for 3-4 minutes.
Step 4
Add the chopped herbs and simmer.
Step 5
Pour olive oil over the bread, sprinkle with cheese and bake at 180 degrees.
Step 6
Season the soup with pepper, serve with cheese croutons. Bon appetit!
