In the Aragonese Pyrenees, in the province of Huesca, is the valley of fact, an incredible natural space where the actor Armando del Rioaccompanies Vicente Seville, The lord of the woods.
During this walk through this riparian forest, they helpAizpea Oihanederthe program chef, to prepare a delicious recipe: a minestrone soup with egg yolk and soy. In a privileged environment, Aizpea teaches us how to prepare a spoon dish comforting for cold days. With seasonal vegetables, pasta, some cheese and bread, make a spectacular soup.
Sherry wine and soy brined yolk give this recipe a special touch. A tip, before trying the soup, break the yolk and mix the ingredients well to fill your palate with flavor. You will love it!
How to make a soup with egg yolk and soyHow to make a soup with egg yolk and soyvegetables
1 spring onion
200 g of celery
100 g of green beans
100 g of fresh broad beans
50 g of sherry wine
200 g tomato paste
100 g snails (pasta)
100 g of local cheese
Marinate the egg yolks in the soy
Chop all the ingredients to a similar size and sauté them in a saucepan with some EVOO.
Add the tomato paste and sherry wine. Once evaporated, cover with water and cook for 15 minutes.
Then add the pasta together with the peeled broad beans. Leave another 6 minutes more.
In a bowl or in a deep plate, first put some ona crust, a few cubes of cheese, a yolk macerated in soy and a ladle of soup.