By: Emily Richards (@ERiscooking)
I enjoyed this soup in Maremma, in a small family owned restaurant. This is their family soup that the local farmers ask for on cool nights but also for a quick lunchtime treat although hearty enough for dinner. You can top off the eggs with some salt, pepper and Parmesan cheese if desired.
2 tbsp (25 mL) extra-virgin olive oil
2 stalks celery, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1/2 tsp (2 mL) red pepper flakes
2 bags (10 oz/300 g each) baby spinach
1 can (19oz/540 mL) diced plum tomatoes
4 cups (1 L) chicken or vegetable stock
2 tbsp (25 mL) grated Parmesan cheese
6 slices crusty Italian bread, toasted or grilled
6 eggs, poached (optional)
In large Dutch oven, heat oil over medium heat. Add celery, onion, carrot and red pepper flakes and cook, stirring for about 5 minutes or until softened.
Add spinach and cook stirring for about 3 minutes or until spinach is wilted and bright green. Add tomatoes and stock; bring to boil. Reduce heat and simmer for 20 minutes.
Meanwhile, in small bowl whisk together eggs and Parmesan. Add to soup, stirring constantly for about 3 minutes or until slightly thickened.
Place 1 slice of bread in each of 6 bowls. Pour soup over bread. Top with poached egg, if using.
Makes 6 servings.
Tip: To poach eggs, fill shallow saucepan or deep skillet halfway up with water. Bring to boil and add 1 tbsp (15 mL) white vinegar. Reduce to a simmer. Crack eggs one at a time and gently slip into water and cook for about 3 minutes or until desired doneness. Remove to paper towel lined plate with slotted spoon and cover with plastic wrap to keep warm or gently slip into cold water to chill and refrigerate for up to 24 hours. Reheat in simmering water or in the microwave.
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