Acquacotta Soup with Escarole

I think this may be my new favorite soup- winter or not! The ingredients are readily available and it's so slurpily (not a word, but should be) delicious. Some people use egg yolk to thicken this soup, or even fry and egg and put on the toasts. But not feeling that, I used a riced, cooked potato for thickening. It hails from the Maremma region of Tuscany. (Don't all things wonderful begin in Tuscany?) Thanks for visiting. I hope you will let me know how it comes out for you! PDF download below. [please let me know if the link isn't working--having some difficulty uploading today]

Acquacotta Soup
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