Ingredients:
Beef stock - 4 cups
Olive oil - 2 tbsp
Salt -1/2 tsp
peppercorns - 2
garlic cloves - 2 (chopped)
Bay leaf -1
Parsley sprigs - 2
poached eggs - 4
Dried thyme - 1/2 tsp
Method:
Beef stock - 4 cups
Olive oil - 2 tbsp
Salt -1/2 tsp
peppercorns - 2
garlic cloves - 2 (chopped)
Bay leaf -1
Parsley sprigs - 2
poached eggs - 4
Dried thyme - 1/2 tsp
Method:
- Combine stock, oil, salt, peppercorns, garlic, bay leaf and parsley in a large saucepan; bring to boil.
- Reduce heat; simmer 15 minutes.
- Remove peppercorns, bay leaf, and parsley; ladle soup into 4 soup bowls.
- Place one egg in each soup bowl; sprinkle with thyme.
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