#aquacotta
Today, I’ll be making a simple bread-based soup - referred to as juscellum by Apicius! It’s a lot like Tuscan “aquacotta” soup, which is prepared in a similar way - though today it often includes tomatoes, which would not have been available in antiquity.
And now let’s take a look at The World That Was! Follow along with my YouTube video above!
Ingredients
1 onion
1 carrot
1 stick celery
3 cloves garlic
thyme
2 slices bread (torn or grated)
2 eggs
750ml chicken stock
olive oil
salt
pepper
Method
1 - Chop Ingredients
To begin with, we need to chop and dice an onion. You don’t need to worry about being too careful here, as they’ll soften up considerably while its cooking. Peel and dice a carrot or two - carrots and parsnips were considered to be the same vegetable to the Greeks and Romans, so either one works well here! Finally, deal with some celery by slicing it thinly.
2 - Sautee and Cook
Toss a bit of olive oil into a pot, and place this over a medium heat. When it’s shimmering, toss in your onions, carrots, and crush a few crushed cloves of garlic. Let this sauté away for about 10 minutes.
When it’s finished sautéing, pour in 500ml worth of water or chicken stock. On top of this, toss some chopped thyme Place your soup over a high heat, and bring it to a rolling boil. When it hits a boil, turn the heat down to low and let it simmer away for 30 minutes.
3 - Prepare Soup and Eggs
While your soup is cooking, go rip up some slices into large chunks. Alternatively, you could grate up dried bread into a powder. Toss your bread into the soup about 10 minutes before you’re serving it, along with your parsley.
About 5 minutes before you serve up your soup, place some eggs into the pot and let them hard-boil.
4 - Assemble Soup
In a serving bowl, ladle in some of your soup, and place your poached egg on top of this. Garnish with a little fresh herb. And serve up warm!
The finished soup is very filling and flavourful - along with looking very colourful when finished! It’s quick and simple to make, which would have made it popular with the lower, poorer classes in ancient Roman and Etruscan societies - as this dish can be made using ingredients that are going off (such as stale or mouldy bread). It can be adjusted using seasonal vegetables and herbs, along with different kinds of eggs that would provided different taste profiles.
