Swedish Dill “Egg Drop” Soup
- 2 cups (454g/ 500 ml) chicken broth
- 2 teaspoons (20g/ 10 ml) anchovies, minced
- 2 tablespoons (1.11g/ 30 ml) fresh dill, chopped
- 8 medium eggs, beaten
- salt to taste
- white pepper to taste
Combine the broth, anchovies and dill in a saucepan on medium-high heat until it reaches a light boil. Slowly pour in the beaten eggs, while continuously stirring the broth, so that the eggs cook into nice whisps within the broth. Once all the eggs are added and cooked, add the salt and white pepper to taste. Smaklig måltid!
Base recipe makes 2 servings of 14.6 oz/ 413.6 g each.