Maremma Style Soup Recipes

Ingredients :

5 tablespoons

2

300 g

200 g

1

1

1

300 g

300 g

1.5 liters

4

60 g

4

1

extra virgin olive oil

onions, thinly sliced

fresh or frozen peas

freshly hulled fava beans or broad beans

medium carrot, sliced

stalk celery, thinly sliced

crumbled dried chili pepper

trimmed young Swiss chard or spinach leaves, washed and shredded

firm, ripe tomatoes, skinned and chopped or 250 g canned Italian tomatoes, chopped

boiling water

large fresh eggs

freshly grated parmesan or pecorino cheese

slices firm textured white bread, 2 days old

cloves garlic

salt

freshly ground black pepper

Method :

Pour the oil into a large, heavy bottomed saucepan. Add the onions, peas, fava beans, carrot, celery, chili pepper, and a dash of salt. Saute for about 10 minutes until ender and lightly browned. Add the chard or spinach and the tomatoes and simmer for 15 minutes. Pour in the boiling water and leave to simmer gently for 40 minutes, adding more salt if necessary.

Using a fork or balloon whisk, beat the eggs with salt, pepper, and the grated parmesan. Toast the bread and when golden brown, rub both sides of each slice with the garlic. Place a slice in each soup bowl or in individual straight sided earthenware dishes, and pour a quarter of the beaten egg mixture over each serving. Give the soup a final stir and then ladle into the bowls. Serve immediately.

Serves 4

Preparation        : 30 minutes

Cooking             : about 1 hours

Recipe grading    : fairly easy

Suggested wine  : a dry white (Montecarlo Bianco)

The Italian name of this sustaining soup, once a peasant dish, means "cooked water".

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