Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of diced tomatoes (14.5 ounces)
- 4 cups of chicken or vegetable broth
- 1/2 cup of white wine
- 1/4 cup of olive oil
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
- 4 large eggs
- 1/2 cup of grated Parmesan cheese
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the asparagus and sauté for another 5 minutes, until slightly softened.
3. Add the diced tomatoes, broth, white wine, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add the shrimp to the pot and cook for 5-7 minutes, until pink and cooked through.
5. In a mixing bowl, whisk the eggs and Parmesan cheese together.
6. Slowly pour the egg mixture into the pot, stirring constantly until the eggs are cooked and the soup has thickened, about 5 minutes.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 12g
Protein: 33g
Substitutions for ingredients:
- Shrimp can be substituted with any other seafood, such as scallops or mussels.
- Asparagus can be substituted with any other vegetable, such as spinach or kale.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked pasta or rice to make the soup more filling.
- Add diced potatoes for a heartier soup.
- Use different herbs and spices to change the flavor profile, such as thyme or rosemary.
Tips and tricks:
- Be sure to whisk the egg mixture constantly while pouring it into the soup to prevent the eggs from scrambling.
- If the soup is too thick, add more broth or water to thin it out.
- Adjust the seasoning to taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Serve with crusty bread or garlic bread.
- Pair with a light white wine, such as Pinot Grigio.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
- If the shrimp is overcooked, reduce the cooking time by 1-2 minutes.
Food safety advice:
- Be sure to cook the shrimp until they are pink and cooked through to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
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 tangy, and herbaceous.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
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Region: Italian
Taste: Savory, Umami, Herbaceous, Tangy, Briny