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Sweet Pepper Soup (Acquacotta)

Sweet Pepper Soup (Acquacotta) is a soups recipe made with Olive Oil, Celery, Boiling Water, and Parmesan Cheese. Keep it handy for the next time you cook it.

Ingredients

• 1/2 cup
• 1 cup
• 9 cup
• 3/4 cup

Method (preview)

1. 1

   Heat the oil in a large heavy pan and saute the onions until soft and transparent.

2. 2

   Remove the seeds and cores from the peppers and cut the flesh into strips.

3. 3

   Add them to the pan together with the celery and tomatoes, season to taste with salt and cook over a brisk heat for 30 minutes.

4. 4

   Pour in the boiling water, check seasoning and boil for 5 minutes.

5. 5

   Beat the eggs until smooth with a pinch of salt and stir in the grated cheese.

6. 6

   Pour the soup into a heated tureen and quickly stir in the egg mixture **.

7. 7

   Ladle into soup bowls over slices of toast.

8. 8

   Make sure you pour the eggs in slowly while stirring so that they don't form a clump.