Tuscan Acquacotta Soup with a Delicate Poached Egg

• olive oil↗3 ст. л. tbsp
• celery↗3

  stalks, sliced

• small carrots2

  sliced

• red onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• thyme leaves↗2 ч. л. tsp

  plus extra for garnish

• dried porcini↗50g g

  mushrooms

• plum tomatoes↗225g g

  seedless, sliced

• chicken broth↗850ml ml
• chopped parsley2 ст. л. tbsp
• crusty bread pieces3

  toasted and torn into pieces

• eggs↗6

Step-by-step instructions

1. 1

   Heat the olive oil in a large pot, then over medium heat sauté the celery, carrots, red onion, garlic and thyme leaves for 10–15 minutes until the vegetables become tender.

2. 2

   Place the dried porcini in hot water, cover and let sit for 15 minutes until the mushrooms soften and swell. Drain the water, reserving it, and coarsely chop the mushrooms. Add them to the vegetables along with the remaining liquid and cook for another 5 minutes.

3. 3

   Add the tomatoes, stir and simmer for 10 minutes until they break down, then pour in the chicken broth and bring to a gentle boil.

4. 4

   In a separate large pot of boiling water, poach the 6 eggs for 3–4 minutes until the whites set, then remove them with a slotted spoon.

5. 5

   Add parsley, thyme leaves and a pinch of spices to the soup, stir. Add the toasted bread, torn into pieces, and stir again.

6. 6

   Divide the soup among six plates, placing one poached egg in each and garnish with extra thyme.