Sweet Pepper Soup ("Acquacotta")
Pat Dwigans fwds07a 1/2 c Olive oil 3 ea Onions, sliced 1/2 lb Sweet red or green peppers 1 1/2 lb Tomatoes, peeled & chopped 1 c Diced celery 1 x Salt & pepper 9 c Boiling water
Ingredients
- 3ea onions, sliced
- 1/2lbsweet red or green peppers
- 11/2 lb tomatoes, peeled & chopped
- 1cup diced celery
- 1salt & pepper
- 9cup boiling water
- 4eggs
- 3/4cup grated parmesan cheese
Directions
- 1
Pat Dwigans fwds07a 1/2 c Olive oil 3 ea Onions, sliced 1/2 lb Sweet red or green peppers 1 1/2 lb Tomatoes, peeled & chopped 1 c Diced cele
- 2
This Tuscan soup is Internationally famous" Heat the oil in a large heavy pan and saute the onions until soft and transparent
- 3
Remove the seeds and cores from the peppers and cut the flesh into strips
- 4
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
- 5
Pour in the boiling water, check seasoning and boil for 5 minutes
- 6
Beat the eggs until smooth with a pinch of salt and stir in the grated cheese
- 7
Pour the soup into a heated tureen and quickly stir in the egg mixture **
- 8
Ladle into soup bowls over slices of toast