Try this Onion Soup with Egg (Acquacotta) recipe, or contribute your own.
Suggest a better description1. Heat the oil in a saucepan, add the onion, garlic and celery and fry for 5-10 minutes or until soft. 2. Add the mushrooms and chilli or chilli powder and continue to fry for a further 5 minutes or until they are soft. 3. Add the water or stock, parsley and spinach or greens, and season with salt. 4. Cover and simmer for about 30 minutes. 5. Break the eggs into the soup, being careful to keep them apart. Continue cooking gently for 3-4 minutes or until the eggs are cooked. 6. Put a slice of toasted bread in the bottom of four or five individual soup bowls and ladle over the soup, adding an egg to each bowl. 7. Top with a swirl of olive oil or a sprinkling of grated parmesan, and plenty of freshly ground black pepper. NOTES : This traditional soup comes from the Maremma, an area of Tuscany notorious in the past for pasture, swamps and mosquitoes.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 4 servings | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 40.1mg | 1 % | |
Potassium 18.2mg | 0 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.6g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4
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