Ingredients with Measurements:
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large eggs
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Special Equipment Needed:
- Large pot
- Wooden spoon
- Ladle
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the potatoes and asparagus and cook for another 5 minutes, stirring occasionally.
4. Pour in the diced tomatoes and vegetable broth, and season with salt and pepper.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
6. Crack the eggs into a mixing bowl and whisk until well beaten.
7. Slowly pour the eggs into the soup, stirring constantly with a wooden spoon.
8. Cook for an additional 5 minutes, or until the eggs are cooked through.
9. Ladle the soup into bowls and sprinkle with grated Parmesan cheese and chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 11g
Carbohydrates: 26g
Protein: 12g
Sodium: 1300mg
Sugar: 7g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth
- Leeks can be substituted for onions
- Chopped spinach or kale can be used instead of asparagus
Variations:
- Add cooked chickpeas or white beans for extra protein
- Top with croutons or toasted bread for added texture
- Use different herbs such as thyme or oregano for a different flavor profile
Tips and Tricks:
- Be sure to stir constantly when adding the eggs to prevent them from clumping together
- If the soup is too thick, add more broth or water to thin it out
- For a creamier texture, blend half of the soup in a blender before adding the eggs
Storage Instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the soup in individual bowls with a sprinkle of Parmesan cheese and chopped parsley on top.
Garnishes:
Fresh parsley and grated Parmesan cheese
Pairings:
Crusty bread and a green salad
Suggested Side Dishes:
Roasted vegetables or a side of pasta
Troubleshooting Advice:
If the soup is too thin, let it simmer for a few more minutes to reduce the liquid. If it's too thick, add more broth or water.
Food Safety Advice:
Be sure to cook the eggs thoroughly to prevent any risk of foodborne illness.
Food History:
Acquacotta is a traditional Italian soup that originated in the Tuscan region. It was originally a peasant dish made with leftover vegetables and stale bread.
Flavor Profiles:
Savory, earthy, and slightly tangy from the tomatoes
Serving Suggestions:
Serve hot with crusty bread and a green salad for a complete meal.
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Region: Italian