Ingredients with Measurements:
- 1 large fennel bulb, thinly sliced
- 4 Italian sausages, casings removed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1/2 cup dry white wine
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 4 slices of crusty bread, toasted
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Large skillet
- Slotted spoon
- Whisk
Step-by-step instructions:
1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sliced fennel and cook for 5-7 minutes, until softened.
2. Add the Italian sausage to the pot and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes.
3. Add the chopped onion and minced garlic to the pot and cook for 2-3 minutes, until softened.
4. Pour in the can of diced tomatoes, chicken broth, and dry white wine. Add the red pepper flakes, salt, and black pepper. Bring the mixture to a simmer and let it cook for 20-25 minutes, until the flavors have melded together.
5. In a separate skillet, fry the eggs to your desired doneness.
6. To serve, ladle the soup into bowls and top each with a fried egg. Sprinkle with grated Parmesan cheese and chopped fresh parsley. Serve with a slice of toasted crusty bread.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 479
Fat: 28g
Carbohydrates: 20g
Protein: 34g
Sodium: 1747mg
Sugar: 8g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as spicy Italian sausage or chicken sausage.
- If you don't have fennel, you can substitute with celery or leeks.
- If you don't have chicken broth, you can use vegetable broth or water.
Variations:
- Add cooked white beans to the soup for extra protein and fiber.
- Use kale or spinach instead of fennel for a different flavor profile.
- Add a splash of heavy cream to the soup for a creamier texture.
Tips and tricks:
- Be sure to slice the fennel thinly so it cooks evenly.
- If the soup is too thick, add more chicken broth or water to thin it out.
- Don't overcook the eggs, as the yolks should still be runny for the best flavor.
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 until heated through.
Presentation ideas:
Serve the soup in colorful bowls and garnish with a sprig of fresh parsley.
Garnishes:
Fresh parsley, grated Parmesan cheese, and a drizzle of olive oil.
Pairings:
Serve with a glass of dry white wine and a side salad.
Suggested side dishes:
Mixed greens salad with a lemon vinaigrette.
Troubleshooting advice:
If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Be sure to cook the sausage thoroughly to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Acquacotta is a traditional Italian soup that originated in the region of Tuscany. It was originally a peasant dish made with leftover bread, vegetables, and broth.
Flavor profiles:
Savory, slightly spicy, and slightly sweet from the fennel.
Serving suggestions:
Serve as a main course for a cozy dinner at home.
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Region: Italian