Acquacotta

Recipe Name: Acquacotta
Food Element: 3 tbsp olive oil 3 celery sticks, chopped 2 small carrots, chopped 1 red onion, finely chopped 2 garlic cloves, finely chopped 2 tsp thyme leaves, lead supplementary to serve 50g dried porcini mushrooms 225g plum tomatoes, deseeded and chopped 850ml chicken gathering 2 tbsp chopped parsley 3 slices enjoyable crusty bread, toasted and torn into chunks 6 eggs	Cooking Process: Heat the olive oil in a large saucepan and gently fry the celery, carrots, onion, garlic and thyme for 10-15 mins until softened. Meanwhile, lid the porcini once hot water and soak for 15 mins until softened and swollen. Drain the mushrooms, reserving the soaking liquid, and subsequently than mention to chop. Add to the softened vegetables accompanied by the soaking liquid and chef for jarring 5 mins. Stir in the tomatoes and cook for 10 mins until they begin to fracture down, later pour in the p.s. and bring to a gentle simmer. Poach the 6 eggs in a surgically remove large saucepan of simmering water for 3-4 mins until set, subsequently cut off when a slotted spoon. Add the parsley and a tiny seasoning to the soup, and join up in the torn-happening toasted bread. Divide the soup amid 6 bowls and place an egg on the subject of top of each. Serve scattered by now tallying thyme.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe.