celery acquacotta with poached egg

acquacotta di montemerano

This soup comes from the Montemerano, an area near Grosetto, where they traditionally add poached eggs to their acquacottas.

for 6

inner white hearts of 3 heads celery, plus leaves

2 red onions, peeled and finely chopped

4 tablespoons fresh marjoram leaves

450 g tinned peeled plum tomatoes, drained and chopped

2 tablespoons olive oil

Maldon salt and freshly ground black pepper

3 dried red chillies, crumbled

6 large, organic free-range eggs

6 slices stale ciabatta bread

freshly grated Parmesan

extra virgin olive oil

Finely chop the celery hearts and half the leaves and put together with the chopped onion and 2 tablespoons of the marjoram in a thick-bottomed saucepan. Add the tomatoes, olive oil and enough water just to cover. Season with salt, pepper and dried chilli. Cook over a low heat, stirring from time to time, for 45 minutes. You may need to add small amounts of water as it cooks. There should be just enough always to cover.

Chop the remaining celery and marjoram leaves and stir into the soup.

Make six small wells in the soup and slightly increase the heat. Break an egg into each well, and spoon some of the soup gently over. Cook until the eggs are poached.

Place a slice of bread in each soup bowl. Cover each piece with grated Parmesan, then spoon over the soup. Sprinkle with more Parmesan and drizzle with extra virgin olive oil.