“Aquacotta”
Ingredients
3 tbsp olive oil
2 small carrots, chopped
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 small bowl dried porcini mushrooms
5 cherry tomatoes, deseeded and chopped
850ml chicken stock
2 tbsp chopped parsley
3 slices good crusty bread, toasted and torn into chunks
6 eggs
Procedure
– Heat the olive oil in a large saucepan and gently fry the carrots, onion, and garlic for 10-15 mins until softened.
– Cover the porcini with hot water and soak for 15 mins until softened and swollen.
– 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 and cook for 10 mins until they begin to break down, then pour in the stock and bring to a gentle simmer.
– Poach the 6 eggs in a separate large saucepan of simmering water for 3-4 mins until set, then remove with a slotted spoon.
– Add the parsley and a little seasoning to the soup, and mix in the torn-up toasted bread.
– Divide the soup between 6 bowls and place an egg on top of each. See less