LG MINT SOUP ( EGGS AND ANCHOVIES ). Do check out my blog as I have the picture. Stir in the mint and cream and season, to taste, with salt and freshly ground black pepper. Using a stick blender, process the soup until smooth.
Pea and mint soup has been around for a very long time.
It's one of the first dishes I remember (I'm not that old, I'm just making a point, bear with me) and been has been cited throughout history on countless occasions.
Well-known around most of Europe, pea soup comes in various guises.
You can have LG MINT SOUP
( EGGS AND ANCHOVIES ) using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of LG MINT SOUP ( EGGS AND ANCHOVIES )
- Prepare 1 liter of water.
- You need 4 cup of mint leaf.
- You need 3 large of eggs.
- It's of ANY STOCK OPTION.
- It's 1 tsp of oil.
- You need 3/4 cup of fried dry anchovies.
- You need 2 cup of Any stock.
This pea and mint soup is a fresh and light soup that's great as an appetizer or a meal. It's also great hot or cold. Eight ingredients is all it takes! I have been baking a lot of sourdough bread lately, and I'm constantly whipping up different creamy soups to go along with my bread.
LG MINT SOUP ( EGGS AND ANCHOVIES ) instructions
- FOR THE FRIED DRIED ANCHOVIES PLEASE VIEW THE ATTACHMENTS BELOW https://cookpad.com/us/recipes/403438-fried-dried-anchovies-ikanbilis.
- MAKE SOUP.
- Bring stock to a boil add eggs stir gently to break egg yolk and half of the fried anchovies.
- then add mint leaf and simmer for 2 minute.
- SERVE TOP FRIED DRY ANCHOVIES.
Asparagus, mint, and lemon zest are simmered and pureed into a refreshing and easy soup topped with hard-boiled egg. The egg was pretty as a garnish, but did not add much to the flavor or appearance. As we ate it, we wondered what it would taste like chilled. I really like hot & sour soup. I even use the microwave if I decide to leave out the egg.