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Coconut and mango soup with eggs and salicornia
Prep time 10 minutes
Serves 2-4 people

Ingredients
1 glass of Nicolas Vahé Marinade, Coconut & Mango
250 ml cream
2 eggs
4 salicornia twigs

Preparation
Boil the eggs for six minutes.
Mix the marinade with cream and bring it to boiling temperature.
Arrange in bowls with eggs cut in half and garnished with salicornia.

Marinade, Coconut & Mango, 200 g.

Marinade, Coconut & Mango, 200 g.

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