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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is from the cookbook Twelve Months of Monastery Soups Ingredients:
1/4 cup olive oil |
3 onions, sliced |
6 tomatoes, peeled and coarsely chopped |
3 garlic cloves, chopped |
1 (6 ounce) jar pimientos, chopped |
1/2 cup mint, finely chopped |
6 cups chicken stock |
4 tablespoons lemon juice |
1 egg yolk, beaten |
6 slices bread |
salt and pepper |
Directions:
1. Heat olive oil in a soup pot. Add onions, tomatoes, and garlic. Saute for 3 minutes.
2. Add the pimientos, mint, stock, and lemon juice. Bring to a boil. Cover the soup and lower the heat to low-medium and simmer for 30 minutes.
3. Add the salt and pepper. Blend the beaten egg with 4 tablespoons of the soup. Add this egg mixture to the soup and mix it well.
4. Serve the soup hot over 1 slice of bread.
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