Recipes

Egypt Eve Recipes

Cookbook

Soup, bread, toast and milk

Soups

Recipe detail

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Ingredient list

6 slices bread, toast, skim the edges
3 cup warm milk
6 cups chicken broth
1 cup celery, small pieces
1 / 2 cup onions, small pieces
1 cup chicken pieces (without skin or bone)
Salt and white pepper
Tomato sauce (for garnish)
2 tbsp olive oil
2 minced garlic
2 tbsp vinegar
1 tablespoon tomato sauce
1 / 4 cup water
Salt and pepper
Mint leaves (for garnish)

Preparation

- Soak the bread in warm milk for half an hour, until the liquid absorbs.
- Heat broth in a pot on medium heat and add celery, onion, and then left until the mixture begins to boil.
- Reduce the heat, then add the broth to the bread mixture, stirring, leaving the mixture on low heat for 3 minutes until the integrated components.
- Raise the mixture aside to cool slightly, and hit the stages in a blender until liquid is thick, then add chicken. (You can add more broth or milk if necessary).
For the sauce
- Heat oil in a frying pan on medium heat, add chopped garlic and stir until golden color.
- Add the vinegar and broth and sauce, and season with salt and pepper, stirring.
- Leaves until the mixture begins to boil, then reduce the heat and leave until the sauce is concentrated.
- Pour the soup in a serving plate and garnish with a little sauce and fresh mint leaves.

Can be replaced with a small amount of milk, milk curd, to give a distinctive flavor.