Aquacotta Soup

Name: Aquacotta Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 30 g Dried mushrooms; 1 tbsp. Olive oil, plus extra to drizzle; 1 Onion, finely chopped; 2 Carrots, finely chopped; 3 Garlic cloves, crushed; 4 Thyme sprigs, leaves picked; 6 Tomatoes, roughly chopped; 200 g Swiss chard, roughly chopped; 4 Medium eggs, fridge cold; 4 Slices white crusty bread, toasted; Small handful basil, roughly chopped, to serve

This rustic Italian soup uses simple ingredients to create something really satisfying. Feel free to use up any leftover seasonal veg you have lying around.

By The GH Kitchen TeamPublished: 10 June 2019

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hr

Cal/Serv:

315

Ingredients

30 g Dried mushrooms
1 Tbsp. Olive oil, plus extra to drizzle
1 Onion, finely chopped
2 Carrots, finely chopped
3 Garlic cloves, crushed
4 Thyme sprigs, leaves picked
6 Tomatoes, roughly chopped
200 g Swiss chard, roughly chopped
4 Medium eggs, fridge cold
4 Slices white crusty bread, toasted
Small handful basil, roughly chopped, to serve

Directions

1. Step 1Cover the mushrooms with just-boiled water. Heat oil in a large pan over medium heat and fry onion, celery and carrots for 10min, until softened. Stir in garlic, thyme and tomatoes and cook for 5min, until tomatoes have softened.
2. Step 2Drain and finely chop mushrooms. Add to pan with the chard, stock and plenty of seasoning. Bring to boil and simmer for 20min until slightly thickened. Check seasoning.
3. Step 3Meanwhile poach the eggs: bring a large deep pan of water to the boil, then reduce to a simmer. Crack an egg into a ramekin or coffee cup, then neatly pour the egg into the simmering water. Working quickly, add remaining 3 eggs in a similar fashion. Poach for 4min – or until, when lifted out with a slotted spoon, the whites feel firm but the yolks remain soft. Lift eggs out with a slotted spoon and drain on kitchen paper.
4. Step 4To serve place a piece of toast in the bottom of 4 bowls and ladle in the soup. Top with a poached egg, some basil and a drizzle of oil.

Per serving:

Calories: 315
Protein: 15g
Fat: 10g
Saturates: 2g
Carbs: 39g
Total sugars: 13g
Fibre: 6g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time