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Serving: 6 persons 1 hour 
This is a soup from the hunting area around Grosseto. The region is famous for the festival of the wild boar and for its
"cowboys" called Butteri.
• Extra virgin olive oil: 1/4 cup (60 ml) • Onions: 1 lb. (500 gr) • Celery: 2 stalks • Carrots: 2 • Plum Tomatoes: 1 lb. (500 gr) • Italian bread: 12 slices • Water: 6 cups • Eggs: 6 • Salt and freshly ground pepper Thinly slice the onions and finely chop the carrots and celery. Heat the oil in a large saucepan and saute' the onions over a moderate heat until golden and soft. Add celery and carrots. Add the tomatoes and simme the mixture over low heat for about 30 minutes. Meanwhile toast the slices of bread in the oven, 375 F (190 C). Place them on the bottom of the big soup tureen. Add more water to the tomatoes and vegetable mixtures and simmer. Break the eggs and put them in. Cook for 5 minutes. Put the soup on the bread, without breaking the eggs, and let it stand for 5 minutes to allow to the bread to absorb the flavors. Serve by making sure to divide up the cooked eggs one per serving per person. ** Is very good prepared in the morning and served for dinner. The bread absorb more taste. |
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