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Potato Soup With Parsley

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Ingredients
  Beef stock 2 1⁄2 Pint (1.5 Liters)
  Potatoes 4 , coarsely grated
  Egg yolk 1
  Hard boiled egg yolk 1 , mashed
  Single cream 2 Fluid Ounce (50 Milliliter)
  Grated parmesan cheese 2 Ounce (50 Gram)
  Finely chopped parsley 1 Tablespoon
  Croutons 4 Ounce (To Serve, 125 Gram)
  Salt To Taste
  Pepper To Taste
Directions

1. Put the stock into a saucepan and bring to the boil. Sprinkle the potatoes with salt and pepper to taste, then drop them into the boiling stock. Cook for about 15 minutes, stirring from time to time.
2. Beat the egg yolk in a soup tureen and add the mashed hard-boiled egg yolk. Blend the cream, Parmesan and parsley into the egg mixture and whisk them together.
3. Carefully pour 250 ml (8 fl oz) of the stock into the egg mixture. Reheat the remaining stock and potatoes and gradually add them to the soup tureen. Sprinkle with croutons and serve in warmed soup bowls.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Healthy

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