Acquacotta - Tomato and Bread Soup

Page 105

Cuisine: Italian | Course Type: Soups and Stews

(1 review)

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I have no idea what Acquacotta (cooked water) is supposed to taste like, but this was good.
- I made a more or less full recipe, advertised to serve four. Two of us ate it for dinner and there are two more servings in the freezer.
- Instead of peeling and deseeding a bunch of tomatoes, I used some of the deseeded tomato "sauce" from the freezer that I made last summer.
- The instructions say to start the sauce in a medium saucepan. By the time you add 1 liter/quart of water this is mightily full. I didn't add that much.
- I diced a huge pile of celery, but didn't add it all. Neither of us a big celery fans, and it just seemed like toooo much. (Into the freezer for the next batch of stock.)

The results was a tasty and filling soup.

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