Potato Soup With Parsley
|Beef stock||2 1⁄2 Pint (1.5 Liters)|
|Potatoes||4 , coarsely grated|
|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)|
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.