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.

Egg Drop Soup

4 cups chicken stock (see our recipe)

1/4 t. white pepper

1 t. soy sauce

1/2 t. sesame oil 

2 t. corn starch

2 eggs

Vegetables (optional)

Heat stock, pepper, soy sauce and sesame oil until it boils. Add vegetables if desired (suggestions corn and peas). Add cornstarch by mixing it with some of the stock to make a smooth paste and stir it into the soup. Whisk the eggs and using a fork, drizzle over the boiling soup.  Reduce heat to keep it warm until ready to serve. If desired, may add some chicken stock. 

Serves 4