Egg Drop Mint Soup

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Eshkeneh

eggdrop mint soup

Sauted onions blended with mint and brought to simmer over low heat. Eggs are added one by one into the mixture and cooked for a few mintunes before serving.

Iranian cuisine features a lot of recipes with mint leaves, dried or fresh.

When included in the diet on a regular basis, mint reduces the growth of bacteria and fungus in the body. Antifungal properties associated with mint help in curing asthma and other allergic conditions. Crushed mint leaves also helps whiten teeth.


Ingredients

  1. Eggs - 4 large
  2. Mint - 1/4 cup (dried)
  3. Onions - 3 medium
  4. Turmeric - 1/2 teaspoon
  5. Salt - 2 teaspoons
  6. Pepper - 1/2 teaspoon
  7. Butter - 1/2 cup
  8. Water - 4 cups

Directions

  1. Melt butter in frying pan and sautee onions.
  2. Add water and seasonings and stir.
  3. Bring water to boil, then reduce heat to low and let simmer for a few minutes.
  4. Break eggs and gently drop whole eggs into mixture.
  5. Stir mixture thoroughly around until egg yolks have blended completely.
  6. Simmer on low heat for a few minutes before serving.

Notes

  1. Serve with hot bread and some yogurt on the side.

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