Burnet soup soup with mustard eggs

Ingredients for Burnet soup soup with mustard eggs

Instructions for Burnet soup soup with mustard eggs

To prepare the Burnet soup soup with mustard eggs recipe, please follow these instructions:

Soup: Load the burners in the cold water salt. Salt cleaner. Rinse the burners thoroughly several times. There can be a lot of soil. Rinse the kvelvel.
Cut the yarn well. The suite slipped into the butter until it collapsed. Add fire brigades and quarries. Pour broth and boil the soup for a few minutes. Stir soft butter and flour together into a butter bowl. Place the butter bowl in the soup and cook for 2 min. Without touching the soup. After this, stir the butter bowl into the soup and cook the soup for a few more minutes. Blend the soup with a spelled blender.
Season with salt and pepper.

Mustard Eggs: Boil the eggs so they are hard boiled. Cool and arrow the eggs. Moss 3 of the eggs with a fork. Stir mustard and garlic in. Taste with salt and pepper.
Half the three other eggs, remove the flowers and put them aside. Distribute the egg mixture into the half eggs. Run the flowers through a parmesan mill to decorate the eggs.
Indicate the soup and server with the stuffed eggs and bread.