Egg Onion Soup (Acquacotta)

Ingredients

4 Onions, sliced

6 Eggs

2 stalks chopped Celery

2 cloves Garlic, peeled and chopped

3 tbsp Parsley, chopped

4 cups chicken stock or vegetable stock (see our recipes)

50 gm Spinach

6 ounces Mushrooms, sliced

1 tsp Red chilly powder

4 tbsp grated Cheese

2 tbsp extra virgin Olive oil

Salt and freshly ground pepper to taste

 

1. In a Dutch oven heat the oil, add the onion, garlic, celery and saute until onion becomes soft. Add the mushrooms, chilly powder and fry for 3-4 minutes. Add the stock, parsley, spinach and season with salt to taste.

Cover and simmer for 25 minutes.

2. Break the eggs into the soup and stir. Cook for 3-4 minutes until the eggs are cooked.

Top with pepper and cheese.

Serves approx. 4

Can serve with garlic bread or French bread on the side.