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Receta Acquacotta (Tuscan Soup)
by Global Cookbook

Acquacotta (Tuscan Soup)
Calificación: 5/5
Avg. 5/5 1 voto
 
  Raciónes: 8

Ingredientes

  • 1 ounce dry porcini mushrooms
  • 2 med carrots cleaned and minced
  • 2 lrg celery stalk minced
  • 1 med red onion cleaned
  • 1 x clove garlic peeled
  • 1 1/2 lb fresh tomatoes or possibly canned
  • 1 Tbsp. tomato paste salt and pepper to taste
  • 1 pch red pepper flakes
  • 2 quart cool water
  • 1/2 c. egg beaters 99% egg substitute
  • 8 Tbsp. parmesan cheese freshly grated
  • 2 c. croutons

Direcciones

  1. Soak the mushrooms in a bowl of lukewarm water for 1/2 hour to rehydrate.
  2. Drain the mushrooms (reserving the liquid), making sure which no sand remains attached to the stems.
  3. Finely chop carrots, celery, onion, garlic and the soaked mushrooms all together on a board.
  4. Heat the oil (or possibly mushroom liquid) in a heavy casserole over medium heat.
  5. When the sauteing liquid is hot, add in the minced ingredients and saute/fry for 10 min, stirring with a wooden spoon as needed.
  6. Meanwhile pass the tomatoes through a food mill, using the disk with the smallest holes, into a small bowl.
  7. Add in the strained tomatoes, along with the tomato paste, then salt, pepper and red pepper flakes. Let simmer for 15 min, mixing every so often.
  8. Add in the cool water, mix very well and, when the broth returns to a boil, let simmer for 55 min.
  9. Place the egg beaters (or possibly two Large eggs) in a crockery or possibly china soup tureen and mix them very well with the Parmigiano cheese.
  10. When the soup is ready, ladle it into the tureen, and using a wooden spoon, mix each addition very well with the egg-cheese combination in order to avoid curdling.
  11. When the broth is very smooth and the Large eggs completely amalgamated, add in the
  12. croutons and serve immediately. (If using bread slices instead, place a slice in each bowl and ladle the broth over top. Serve immediately.)
  13. Serving Ideas : Use sourdough bread for the croutons or possibly bread slices.
  14. NOTES : Becky's notes: Original recipe called for 1/2 c. extra virgin olive oil and two large Large eggs. The oil was to saute/fry the vegetables and mushrooms, but I used the broth from rehydrating the mushrooms. I also added the leftover mushroom liquid to my cool water soup stock for the flavor. I never tried the two Large eggs, but thought Egg Beaters would be just as suitable (if not more) because they're premixed and pasteurized.
  15. The original recipe called for canned Italian tomatoes and Italiantomato paste. I used Contadina minced tomatoes with Italianseasoning.
  16. One mistake I made with my homemade croutons was not crisping themenough. Soggy bread was OK because the soup flavors compensated,but truly crunchy croutons would really give a great texture tothe soup.