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Vegetarian
Recipes - Tuscan Soup Recipe
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Tuscan Soup
Recipe
Ingredients
Serves 4
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5 tbsp
extra-virgin olive oil
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2 onions, thinly
sliced
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2 1/2 cups/300 g fresh or frozen peas
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1 3/4 cups/200 g freshly hulled fava/broad beans
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1 medium carrot, sliced
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1 stalk celery, thinly sliced
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1 crumbled dried chile pepper
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12 oz/300 g trimmed young Swiss chard
or spinach leaves, washed and shredded
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10 oz/300 g firm-ripe
tomatoes, skinned and chopped
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1 1/2 quarts/1.5 liters boiling water
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4 large fresh eggs
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freshly ground black pepper
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1/2 cup/50 g freshly grated parmesan or pecorino cheese
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4 slices firmtextured white bread, 2 days old
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1 clove garlic
Method:
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Pour the oil into a large, heavy-bottomed saucepan. Add
the onions, peas, fava beans, carrot, celery, chile
pepper, and a dash of salt.
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Sauté for about 10 minutes until tender and
lightly browned.
Add the chard or spinach and the tomatoes and simmer for
15 minutes.
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Pour in the boiling water and leave to simmer gently for
40 minutes, adding more salt if necessary.
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Using a fork or balloon whisk, beat the eggs with salt,
pepper, and the grated parmesan.
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Toast the
bread and when golden brown, rub both sides of
each slice with the garlic.
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Place a slice in each
soup bowl or in individual straight-sided earthenware
dishes, pour a quarter of the beaten egg mixture over
each serving.
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Give the soup a final stir and then ladle
into the bowls.
Serve immediately.
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