Parsley soup with porcherede eggs

Ingredients for Parsley soup with porcherede eggs

Instructions for Parsley soup with porcherede eggs

To prepare the Parsley soup with porcherede eggs recipe, please follow these instructions:

Came fish bones in a roasting pan, put in a warm oven at 200 ° for 15 minutes. The legs in a pan, the vegetables are cleaned, sauté in oil. Broth and white wine added, some gruel is, covered, for 20 minutes. The broth sifted, boils down and season with salt and pepper. The soup is blended with blanched parsley and sour cream. Perhaps, but don't Cook warmed. The eggs turned out separately and cook about 3 minutes in water and vinegar (1 liter of water for 1 dl vinegar).

Tips:
Served as an appetizer