Creamy Tomato Egg Soup
A light, fragrant, richly flavored soup made with a base of milk, beef broth, and tomatoes, finished with poached eggs and cheese.
Ingredients
Milk
360 g
Fresh tomatoes (washed, blanched in boiling water, peeled, deseeded and diced)
250 g
Eggs (cracked individually into boiling water to make poached eggs)
5
Beef broth (boiling)
1000 g
Cheese (cut into small dice)
50 g
Lard
25 g
Minced garlic
15 g
Fine salt
6 g
Fresh mint leaves
15 g
Vinegar essence
a pinch
Instructions
1
Step 1
Wash the tomatoes, blanch them in boiling water, then peel, deseed, and dice them.
2
Step 2
Heat the pot and add the lard. Once melted, add the minced garlic and sauté until golden and fragrant. Add the tomatoes and cook until they soften, then pour in the boiling beef broth and bring to a boil. Stir in the milk, mint leaves, and salt to taste, and bring to a gentle simmer.
3
Step 3
In a separate pot, bring water to a boil and add a few drops of vinegar essence. Crack each egg individually into the pot, simmer gently for 2 minutes, and lift out with a slotted spoon. Cut the cheese into small dice and set both aside.
4
Step 4
Just before serving, stir the cheese dice into the soup until evenly distributed. Place one poached egg in each soup bowl and ladle the soup over.
