Aqua Cotta (Cooked Water) Soup

Name: Aqua Cotta (Cooked Water) Soup
Ingredients: I enjoyed this soup in Maremma. This is their family soup that the local farmers ask for on cool nights or as a quick lunchtime treat. Hearty enough to serve as dinner. Top off the eggs with salt, pepper and Parmesan cheese; 2 tbsp (25 mL) extra-virgin olive oil; 2 stalks celery, finely chopped; 1 onion, finely chopped; 1 carrot, finely chopped; 1/2 tsp (2 mL) red pepper flakes; 2 bags (10 oz/300 g each) baby spinach; 1 can (19oz/540 mL) diced plum tomatoes; 4 cups (1 L) chicken or vegetable stock; 2 eggs; 2 tbsp (25 mL) grated Parmesan cheese; 6 slices crusty Italian bread, toasted or grilled; 6 eggs, poached (optional)

Aqua Cotta (Cooked Water) Soup was pinched from <a href="http://www.legourmet.tv/article/aqua-cotta-cooked-water-soup-recipe" target="_blank">www.legourmet.tv.</a>

"By: Emily Richards (@ERiscooking) I enjoyed this soup in Maremma, in a small family owned restaurant. This is their family soup that the local farmers ask for on cool nights but also for a quick lunchtime treat. This soup is hearty enough to serve as dinner. You can top off the eggs with some salt, pepper and Parmesan cheese if desired...."

INGREDIENTS

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I enjoyed this soup in Maremma. This is their family soup that the local farmers ask for on cool nights or as a quick lunchtime treat. Hearty enough to serve as dinner. Top off the eggs with salt, pepper and Parmesan cheese

•

2 tbsp (25 mL) extra-virgin olive oil

•

2 stalks celery, finely chopped

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1 onion, finely chopped

•

1 carrot, finely chopped

•

1/2 tsp (2 mL) red pepper flakes

•

2 bags (10 oz/300 g each) baby spinach

•

1 can (19oz/540 mL) diced plum tomatoes

•

4 cups (1 L) chicken or vegetable stock

•

2 eggs

•

2 tbsp (25 mL) grated Parmesan cheese

•

6 slices crusty Italian bread, toasted or grilled

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6 eggs, poached (optional)

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