Soups and creams
Carlos Arginiano’s recipe for mint broth.
- 1/4 kg. of chicken
- 1 chicken thigh
- 2 liters of water
- 1 through
- 1 onion
- 1 bunch parsley
- 2 carrots
- 2 onions
- 1 cup sherry
- 2 boiled eggs
In the casserole simmer for two hours the chicken, leeks, onions, parsley and carrots and without stirring, carefully strain so as not to obscure.
On the other hand, we cook eggs and chop once cooked and peeled.
In a pan, sauté chopped onions. Once this operation is performed, we add striped chicken and the chicken.
Saute for 5 minutes and add the whole broth, as well as the chopped egg and mint leaves.
Serve hot and with mint garnish.
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Now is your time.
David from 55000 Recipes