INGREDIENTS
1 Kg of carrots

4 Lts of broth

1/2 Kg of spinach

100 Grams of almond

Salt, Pepper, Herbs

4 Eggs

 

DIRECTIONS

Cook carrots in broth for 3 hours and season with salt and pepper.

Remove from fire and process until creamy consistency is reached.

Boil almonds for 10 minutes, remove and peel. Then cook in the oven at 110 degrees until they reach a golden color.

Cook spinach for no more than five minutes in broth, remove and clear leftover water, chop and season.

Place a plastic wrap in the baking pan, add the spinach and 4 whipped eggs and incorporate them into the baking pan. Cook in oven at 160 degrees for 1 hour until a solid consistency is reached. Let it cool off and then slice. Add the chopped almonds and herbs and finally pour the carrot soup on top.