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.
2. Pour in the seasoned broth and add the roasted, finely ground hazelnuts.
3. When the soup reaches the proper consistency, add one egg per person.
4. If a finer texture is desired, beat the eggs together and mix them in well before serving.