3 bunches of sweet vervain (approximately 1 kg)
1 liter of beef or chicken broth
1 tablespoon of sweet vervain seeds
3 eggs
1 cup of milk
salt and black pepper to taste
3 bunches of sweet vervain (approximately 1 kg)
1 liter of beef or chicken broth
1 tablespoon of sweet vervain seeds
3 eggs
1 cup of milk
salt and black pepper to taste
Wash the sweet vervain and cut it into small pieces, reserving a whole part for garnish
This reserved sweet vervain should be cut into strips
Place the broth in a pot and add the chopped sweet vervain and seeds
Simmer for 20 minutes
Blend in a blender
Bring to a simmer again with the chopped sweet vervain and let it bubble up, then reduce heat and simmer for 10 minutes
Mix the eggs with milk
Add a little of the soup
Mix well and pour into the remaining pot
Season to taste and serve hot, stirring constantly
Check seasoning
Garnish with a sprig of sweet vervain
Serves 4
