Recipe: Tuscan Acquacotta

Tuscan Acquacotta
rec.food.recipes/Faith Corlett (2001)

This fine soup came from the practice of shepherds and charcoal burners in the Maremma part of Tuscany: they'd toss whatever was at hand into pots of water they had simmering and end up with an evening meal.

4 Tablespoons olive oil
4 stalks celery, finely chopped
1 onion, finely chopped
1 jalapeno pepper or other small chili pepper, minced
1 pound spinach, torn into big pieces, with thick stems discarded
1 (10-ounce) can tomatoes, seeds squeezed out
6 cups water
salt and pepper
2 eggs (for thickening)
2 Tablespoons Parmesan cheese, grated
6 eggs (for poaching)
6 thick slices of coarse, dense bread, grilled or broiled

Heat the oil in a Dutch oven (you want a wide area for poaching the eggs at the end), then saute the celery, onion, and chili pepper over low heat until the onion is transparent. Stir in the spinach until it has wilted and glazed with the other vegetables. Stir in the tomatoes and let them cook over very low heat for about 30 minutes, stirring occasionally.

Pour in 6 cups of water and bring to a boil--then reduce heat and let simmer for about an hour.

When ready to serve, beat the 2 eggs and the Parmesan cheese together, then stir into the soup. Let the soup return to a boil over medium heat.

Break each of the 6 eggs into the soup on spots that are exactly where you see the soup bubbling. Simmer gently for about 3 minutes, so that the eggs are all nicely poached.

To serve, place a piece of grilled bread in each bowl. Top each one with one of the poached eggs. Then ladle the soup on top. Serve hot as a light meal to 6 people.