ZUPPA DI MAMMA TERESA
Suggested material offered in store
1 medium onion
5 c. tablespoons of olive oil
1 teaspoon pepperoncini in oil or 3 dried
1 pot of Stefano's tomato and basil sauce (648ml)
2 stalks of celery
3 tbsp. basil
3 tbsp. parsley
1 tablespoon dried oregano
4 Yukon Gold potatoes
648ml of water (same amount as the pot of sauce)
½ cup of parmesan
Sauté the onion with the peperoncino in the olive oil over low heat for 5 minutes.
Add the celery and continue cooking for 2 minutes.
Do the same with the zucchini and the potatoes.
Add the oregano, then the tomato sauce and bring to a boil.
Add the herbs and water and bring to a boil.
Cook over low heat, uncovered, for about 45 minutes or until reduced sufficiently.
Salt to taste
In a bowl, whisk the eggs and Parmesan cheese.
When the soup is ready, add the egg and Parmesan mixture and stir well.
When ready to serve, place a crouton in the bottom of the bowl and add a drizzle of olive oil.
Add the soup, sprinkle with Parmesan and add a drizzle of olive oil.
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