Spring is served on the market stalls, thanks to the many fruits and vegetables in season in this time of the year. Asparagus, broad beans, peas and green beans are the perfect ingredients to create healthy and delicious recipes. In Tuscany, Spring acquacotta is the way: it is a hearty soup made with greens and eggs that is ideal to welcome the new season. Here is the recipe.
Spring acquacotta
Ingredients
200 g peas
150 g broad beans
4 artichokes
200 g wild asparagus
300 g chard
1 carrot
1 celery stick
2 garlic cloves
Sage
2 tablespoons of extra virgin olive oil
½ lemon juice
4 eggs
4 slices of bread
Grated parmigiano
Clean and chop the asparagus. Cut the artichokes e put them in a bowl with acidulated water (just add a bit of lemon juice). Chop the carrot and the chard. Peel and slice the garlic cloves, place them in a pan with olive oil, then add all the other vegetables. Season to taste and cover with a liter and a half of boiling water. Let it cook over medium heat for about 20 minutes. Toast the bread slices and place them in a soup bowl. When the vegetables become tender, crack one egg at a time in a cup, then add each egg in the pan. Let the eggs cook for 3 minutes (they need to become peached), then place them over the toasted bread. Pour the soup over the bread and eggs, add the grated Parmigiano and serve.
by Michela Becchi
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