Sweet Pepper Soup (Acquacotta)
Yield
servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
|
|
| 3 | each |
onions
sliced |
|
| ½ | pound |
sweet bell peppers
red or green |
|
| 1 ½ | pounds |
tomatoes
peeled, chopped |
|
| 1 | cup |
celery
diced |
|
| 1 | x |
salt and black pepper
|
*
|
| 9 | cups |
water
boiling |
|
| 4 | large |
eggs
|
|
| ¾ | cup |
Parmesan cheese
grated |
|
| 12 | slices |
bread
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
|
|
| 3 | each |
onions
sliced |
|
| 226.8 | g |
sweet bell peppers
red or green |
|
| 680.4 | g |
tomatoes
peeled, chopped |
|
| 237 | ml |
celery
diced |
|
| 1 | x |
salt and black pepper
|
*
|
| 2.1 | l |
water
boiling |
|
| 4 | large |
eggs
|
|
| 177 | ml |
Parmesan cheese
grated |
|
| 12 | slices |
bread
toasted |
|
Directions
Heat the oil in a large heavy pan and sauté the onions until soft and transparent.
Remove the seeds and cores from the peppers and cut the flesh into strips.
Add them to the pan together with the celery and tomatoes, season to taste with salt and cook over a brisk heat for 30 minutes.
Pour in the boiling water, check seasoning and boil for 5 minutes.
Beat the eggs until smooth with a pinch of salt and stir in the grated cheese.
Pour the soup into a heated tureen and quickly stir in the egg mixture **.
Ladle into soup bowls over slices of toast.
** Stirring the egg mixture directly into the boiling soup is a good alternative if you are concerned about the eggs.
Make sure you pour the eggs in slowly while stirring so that they don't form a clump.
