Total Time
50mins
Prep 10 mins
Cook 40 mins

This is from the cookbook "Twelve Months of Monastery Soups"

Ingredients Nutrition

Directions

  1. Heat olive oil in a soup pot. Add onions, tomatoes, and garlic. Saute for 3 minutes.
  2. Add the pimientos, mint, stock, and lemon juice. Bring to a boil. Cover the soup and lower the heat to low-medium and simmer for 30 minutes.
  3. Add the salt and pepper. Blend the beaten egg with 4 tablespoons of the soup. Add this egg mixture to the soup and mix it well.
  4. Serve the soup hot over 1 slice of bread.

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