What makes this soup tangy? The basalmic vinegar and sundried tomatoes. What makes it Italian? Basil and choice of vegetables I suppose. What makes this soup incredible? That poached egg in the middle! I was going for a Shakshuka at first, but I realised it's winter and I don't have any fresh tomatoes. It ended up being a broth with carrots, spinach, red bell, zucchini, and peas. At the last minute turned the heat up to a boil, cracked an egg in the middle, and let it cook a few minutes.
Voila. Velvet on demand.
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