Sopa deliciosa


Soup with egg dumplings (literally, delicious soup)

Sopa deliciousa from “Guilly” Canavarro Remedios

We have not yet tested this recipe. It is recorded here to allow experimentation and verification.

1 quart | 600ml good stock
1 tsp flour
¾ tsp butter
1 carrot
2 hard boiled eggs
1 onion
½ tsp grated cheese
salt and pepper to taste

When boiling the stock add the onion and carrot and a little salt. Put the butter in a small frying pen and when it is quite hot add the flour and fry till golden colour, stirring all the time so as not to burn. Then add a tsp of boiling hot stock and stir well, then another tsp and go on stirring till the flour is thinned out to rather a thin consistency. Add to the soup. Slice the whites of the hard boiled eggs and put in the soup tureen.

Mash the yolks well and add a pinch of flour, salt and pepper and also ½ tsp of grated cheese. Make into small balls, a little larger than a pea, and roll in a little flour and fry in deep fat. If this mixture is hard to mould, a tiny bit of butter or soup can be added. Fry till golden brown.

Cut 2 slices of stale bread into small squares and fry them to a golden brown.

Pour the soup into the tureen with sliced egg whites in. Lastly, add the yolk balls and fried bread. If a thicker soup is preferred, use more of the butter and flour. Thin strips of bacon can be added.

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