A great humble Tuscan Winter Soup.
Baby spinach is used a lot here in Italy and is much softer in flavour than the larger varieties with the typical iron flavour, so its personal choice. But when this dish is all about the celery best with the baby spinach.
Boil off the spinach as you will want the spinach water as part of the stock later.
Add the cooked spinach to the onion and celery
Some chilly ... again a happy Sandy
Cook to soften and get some colour.
Add tined tomatoes or some home cooked from Sandy new Italian pantry.
Add the retained spinach water and cook till reduce to a firm stew.
Traditionally then you add the poached egg.
Again not so pretty on the plate but with bangs of celery flavour and so good for you, that's if you love as I do celery.
This dish is open to some may additions to you taste but for a traditional Acqucotta stick to the recipe above.
Enjoy next winter, as I'm sure in Australian now it is getting well into summer.
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