---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Sweet Pepper Soup (“Acquacotta”)
  Categories: Soups, Vegetables, Misc.
       Yield: 6 servings
 
               Pat Dwigans fwds07a
     1/2 c  Olive oil
       3 ea Onions, sliced
     1/2 lb Sweet red or green peppers
   1 1/2 lb Tomatoes, peeled & chopped
       1 c  Diced celery
       1 x  Salt & pepper
       9 c  Boiling water
       4 x  Eggs
     3/4 c  Grated parmesan cheese
      12 x  Slices bread, toasted
  
   “The literal translation of acquacotta is ”cooked
   water“. This Tuscan soup is Internationally famous”
   Heat the oil in a large heavy pan and saute the onions
   until soft and transparent. Remove the seeds and cores
   from the peppers and cut the flesh into strips. 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. Pour in the boiling water, check
   seasoning and boil for 5 minutes. Beat the eggs until
   smooth with a pinch of salt and stir in the grated
   cheese. Pour the soup into a heated tureen and quickly
   stir in the egg mixture **. Ladle into soup bowls over
   slices of toast.
   
   ** - Stirring the egg mixture directly into the
   boiling soup is a good alternative if you are
   concerned about the eggs. Make sure you pour the eggs
   in slowly while stirring so that they don't form a
   clump.
  
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