Spanish Mint Soup
Sopa de Menta
Equipment
- soup pot
- Whisk
- Food processor
- Individual bowls
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 & Wine Advice
Wine Advice:
Pair with a light and crisp white wine such as Albariño or a young Verdejo.Nutrition values
Calories: 200 kcal | Carbohydrates: 10 g | Protein: 6 g | Fat: 16 g | Sugar: 1 g