Sopa com hortelã fresca - bread soup with fresh mint

Name: sopa com hortelã fresca - bread soup with fresh mint
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 250 g minced beef; 1 onion shredded; 1 piece mace; 1 liter Meat bouillon vam tablet; 1 ciabattina or 2 4 thick cuts the campaign; 1 clove garlic peeled; 3 tablespoons extra virgin olive oil; bag fresh fresh mint a 15 g; 3 tablespoons Madeira liquor

A tasty recipe. The starter contains the following ingredients: meat, ground beef, onion (chopped), mace, meat broth (by tablet), ciabattina (or 2-4 thick slices of the campaign), garlic (peeled), extra virgin olive oil, fresh mint (a 15 g) and madeira (liquorice).

Ingredients

Directions

Cut into pieces with minced meat. Create onion and mace. Add broth and bring to the boil very slowly. Broth gently for 30 minutes. Place in a sieve piece of cheesecloth or a clean tea towel. Pour the broth over another pan through the sieve (minced meat gives the broth extra flavor and is no longer used). Cut bread into dice. In a bowl of garlic, press over oil, stir and shake bread in it. Bread in dry frying pan with non-stick coating for golden brown baking. Allow to cool on kitchen paper.
Heat the broth again. Picking mint leaves from twigs and cutting them into strips. Stir in Madeira and add salt and pepper to taste. Spread cubes of bread and mint strips over four deep plates. (At the table) create hot broth.