Roman tomato soup with risoni, aromatic basil and poached egg

Easy to cook

20 minutes

920 grams

For a group

Per 100 g of dish: 99.3 kcal, 5.0 proteins | 4.6 fats | 9.5g carbohydrates

Roman tomato soup combines the richness of risoni, the freshness of aromatic basil and the tenderness of a poached egg to create a comforting dish that's bursting with warmth and flavor.

Ivan Melnikov, Head Chef of Yacht Chief

The Yacht Chief menu uses only the freshest ingredients from trusted suppliers. You will definitely appreciate the taste and freshness of the prepared dish!

Tomatoes in their own juice, pureed 100 g

Green basil 10 g / Thyme 2 g / Garlic 6 g 1 pc.

Accuracy in following the recipe, temperature regime, and product handling is the key to the benchmark quality of dishes from Yacht Chief.

Cut the celery stalk into 1x1 cm cubes. Peel the onion and cut into small cubes.

Crush the garlic, peel and chop coarsely. Separate the thyme leaves from the stems. Heat 3 tbsp in a deep saucepan. spoons of olive oil and fry, stirring, garlic and thyme for 20 seconds over high heat. Then add the onion and celery and stir-fry for 2 minutes.

Pour the broth into the saucepan with the vegetables, add the orzo pasta, add the chickpeas, stir, bring to a boil, then reduce the heat to low and simmer for 8 minutes.

Break two eggs into different bowls so that the yolks remain intact. Boil water in a saucepan, lightly salt and pour in vinegar. Reduce heat to low, make a funnel of water using a spoon, carefully pour one egg into the center of the funnel and cook for 3 minutes. Remove the egg with a slotted spoon and prepare the second egg in the same way.

Pour the pureed tomatoes into the saucepan with the soup, add tomato paste, salt, stir, bring to a boil and cook for 2 minutes.

Separate the basil leaves from the stems and chop finely (leave a few leaves for decoration). Add chopped basil to the saucepan with the soup, stir and remove from heat.

Ladle the tomato soup into bowls, place a poached egg in the center, garnish with basil leaves and serve.

When developing the recipes, Yacht Chief takes into account the conditions of cooking on a yacht. Most of our dishes require only a stovetop and a standard set of kitchen tools.