Spanish Mint Soup

Sopa de Menta
Portions:4
Cooking Time:45 minutes
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Equipment

Ingredients

  • 2 cups chicken broth or vegetable broth
  • 2 cups water
  • 4 sprigs mint
  • 2 thin slices long-loaf baguette bread, crust removed
  • 6 tablespoons fruity extra-virgin olive oil
  • Kosher or sea salt to taste
  • 2 large eggs lightly beaten
  • 2 teaspoons finely chopped fresh mint for garnish

Instructions

  • In a soup pot, combine the broth, water, and mint sprigs and bring to a boil over high heat.
  • Reduce the heat to low, cover, and simmer for 20 minutes.
  • Discard the mint.
  • Add the bread, olive oil, and salt to the pot.
  • Simmer uncovered for 15 minutes, whisking to break up the bread.
  • Whisk in the eggs and simmer uncovered for 10 minutes more or until blended and cooked through.
  • Transfer the soup to a food processor and process until smooth.
  • Pour the soup into individual bowls and sprinkle with finely chopped fresh mint.
  • Serve hot or at room temperature.

Notes / Tips / Wine Advice:

Wine Advice:

Pair with a light and crisp white wine such as Albariño or a young Verdejo.

Nutritional Information

Calories: 200 kcal | Carbohydrates: 10 g | Protein: 6 g | Fat: 16 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.5 mg
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Course Soup / Starters
Cuisine Spain