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Spanish Mint Soup
Sopa de Menta
Portions:
4
Cooking Time:
45
minuten
minuten
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Equipment
soup pot
whisk,
Food processor
Individual bowls
Ingrediënten
▢
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
Instructies
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
g
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Recipe Category
Soup
/
Starters
Country
Spain