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Saturday, July 16, 2011

Mint Leaves With Egg Soup

A simple and refreshing soup to go with rice.
A Bowl of Mint Leaves & Egg Soup
Fresh Mint Leaves

[serves 2]
300 gm mint leaves - select the good leaves, discard the stems, wash clean and drain
1 egg
500 ml water
2 pips garlic
1/2 tsp white peppercorns
salt and chicken granules to taste
  1. Pound together garlic and peppercorns till fine.  Heat a little oil in sauce pot, saute pounded ingredients until aromatic.  Add in water to boil for 10 minutes or until fragrant.  Add salt and chicken granules to taste.
  2. When  serving, bring soup to boil, add in mint leaves, boil for 1 minute and break in the egg. Off fire. Dish out in soup bowl to serve.
 hosted by Lavender and Lovage

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