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Acquacotta
Tuscan soup with stale bread, tomato, celery and carrot, with an egg cracked in at the end: almost all of it is made in the Thermomix.
Published on November 12, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Water 1200 g
- Fresh onion 120 g
- Celery, raw 60 g
- Carrot, raw 80 g
- Canned tomatoes 400 g
- White bread 200 g stale
- Whole egg, fresh 200 g 4 eggs
- Parmesan, hard 40 g grated
- Extra virgin olive oil 40 g
- Fine salt 6 g
- Black pepper, ground 1 g
- Hot red chili pepper 2 g optional
Steps
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1 Chop the onion, celery and carrot.
10 sec · speed 5
-
2 Add the oil and chilli and saute.
5 min · 100 °C · speed 1 · reverse
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3 Add the peeled tomatoes and the water and cook.
20 min · 100 °C · speed 1 · reverse
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4 Add the bread in pieces and cook until it softens.
5 min · 100 °C · speed 1 · reverse
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5 Crack the eggs into the soup, cover and cook until the whites are set.
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6 Serve with Parmesan and pepper.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 370 kcal | 78 kcal |
| Protein | 15.7 g | 3.3 g |
| Carbohydrate | 34.0 g | 7.2 g |
| Sugars | 7.8 g | 1.6 g |
| Fat | 19.2 g | 4.0 g |
| of which saturates | 4.8 g | 1.0 g |
| Fibre | 4.6 g | 1.0 g |
| Salt | 2.94 g | 0.62 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.