Acquacotta (Wild Greens And Bread Soup) Recipe

Name: Acquacotta (Wild Greens And Bread Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large bunches of wild chicory (see note for substitutions); 2 garlic cloves; 2 small potatoes, peeled and thinly sliced; 10 1/2 ounces (300 grams) of fresh tomatoes, chopped; 1 pinch of salt; Water to cover; 4 eggs; 4 slices of stale bread from a good, dense, wood fired country loaf (or if fresh, dry out the slices in a low oven); Extra-virgin olive oil; A handful of chopped, wild fennel and calamint (if unavailable, use fennel tops in place of the wild fennel and oregano, marjoram, or mint in place of the calamint)

Servings: persons

2 large bunches of wild chicory (see note for substitutions)
2 garlic cloves
2 small potatoes, peeled and thinly sliced
10 1/2 ounces (300 grams) of fresh tomatoes, chopped
1 pinch of salt
Water to cover
4 eggs
4 slices of stale bread from a good, dense, wood fired country loaf (or if fresh, dry out the slices in a low oven)
Extra-virgin olive oil
A handful of chopped, wild fennel and calamint (if unavailable, use fennel tops in place of the wild fennel and oregano, marjoram, or mint in place of the calamint)

1
Carefully wash the wild greens several times over or until all the dirt has been removed. If they are tough or large, you may need to blanch them first until tender. If they are young and small then just use them as they are.
2
Place the garlic cloves, potatoes, tomatoes, the wild greens and salt in a pot and add water to cover. Bring to a simmer and cook until the vegetables are tender.
3
Crack the eggs into the simmering soup and cover until the whites are cooked but the yolk still runny, a few minutes.
4
Remove from the heat, place a slice of bread in each shallow bowl and ladle the soup and egg over each slice of bread. Let rest a minute or two so that the bread can soak up the broth. Ideally, the bread should soak everything up and there should be no liquid in the bowl. If the bread hasn't soaked up enough, be sure to ladle over some extra broth from the pot. If there is any extra liquid present in the bowl, remove it with a spoon or kitchen paper.
5
Finish with a drizzle of very good olive oil and a generous handful of chopped wild fennel and calamint.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large bunches of wild chicory (see note for substitutions), 2 garlic cloves, 2 small potatoes, peeled and thinly sliced, 10 1/2 ounces (300 grams) of fresh tomatoes, chopped, and more.

Yes, Acquacotta (Wild Greens And Bread Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Acquacotta (Wild Greens And Bread Soup)

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