Egg Soup

Ingredients

• bread, thinly sliced
• manteca (lard)
• broth
• salt
• hazelnuts, roasted and finely ground
• 1 per person egg

Instructions

1. Sauté the thinly sliced bread in manteca (lard) until golden; if preparing for vigilia (meatless / Lenten cooking), use oil instead. Pour in the seasoned broth and add the roasted, finely ground hazelnuts. When the soup reaches the proper consistency, add one egg per person. If a finer texture is desired, beat the eggs together and mix them in well before serving.