Acquacotta Maremmana (Maremma Shepherd's Soup)

• Garlic2 cloves
• Olive oil3 tablespoons (45ml)
• Potato2 medium
• Carrot2 medium
• Mushroom100g
• Basila few leaves
• Onion1 large
• Egg4 large
• Black pepperto taste
• Crushed tomatoes400g
• Stale bread4 slices
• Vegetable broth1.5 liters
• Pecorino cheeseto taste
• Celery2 stalks

How to Make It

• 1

  Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons (45ml) of extra virgin olive oil over medium heat. Add 1 large onion, finely chopped, and cook gently for about 8-10 minutes until translucent and softened, stirring occasionally to prevent browning.

• 2

  Add Vegetables: Stir in 2 cloves of garlic, minced, along with 2 stalks of celery and 2 medium carrots, both finely diced. Sauté for another 5 minutes until the vegetables start to soften and become fragrant. Do not let the garlic burn.

• 3

  Incorporate Tomatoes and Potatoes: Add 400g of crushed canned tomatoes and 2 medium potatoes, peeled and diced into 1.5 cm (½ inch) cubes. If using, include 100g of wild mushrooms (such as porcini or cremini), sliced. Cook for 5 minutes, allowing the flavors to meld, stirring occasionally.

• 4

  Simmer the Broth: Pour in 1.5 liters of good quality vegetable broth (or water for a more traditional, leaner version). Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for 20-25 minutes, or until the potatoes are tender. Season with salt and freshly ground black pepper to taste.

• 5

  Poach the Eggs: Carefully crack 4 large eggs directly into the simmering soup, spacing them out gently. Cover the pot again and let the eggs poach for about 4-6 minutes, or until the whites are set and the yolks are still runny, to your preference.

• 6

  Assemble and Serve: While the eggs are poaching, place a thick slice of stale country bread (about 1.5-2 cm or ¾ inch thick) into the bottom of each of 4 deep serving bowls. Ladle the hot soup over the bread, ensuring each bowl gets a perfectly poached egg.

• 7

  Garnish and Enjoy: Finish each bowl with a generous sprinkle of freshly grated Pecorino Romano cheese and a few torn fresh basil leaves. Drizzle with a final touch of extra virgin olive oil for richness. Serve immediately, enjoying the rustic layers of flavor.