Soups · Recipe No. 233
Herb & Egg Soup
Herb & Egg Soup made with chicken stock, butter, fresh mint and fresh basil. The recipe serves 4; change the portions and units below and the amounts update.
- Serves 4
Portions
Units
Method
Boil stock add butter & herbs cook for two minutes.
Whisk in eggs into boiling broth whisk till coagulated.
Season.
Sprinkle with cheese and serve.
Tip: tap a step to tick it off as you cook.
Shopping list for 4 portions
Dairy & eggs
Tins, jars & stock
Fresh herbs
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “HERB & EGG”.