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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a very easy to make super creamy soup. Ingredients:
4 medium size potatoes, peeled and cubed (about 1 1/2 lb) |
1 medium size onion, finely shopped |
3 minced garlic cloves |
1 bay leaf |
1 butter stick (4 oz) |
2 chicken bouillon cubes, by maggie (or vegetable) |
500 ml hot milk |
2 egg yolks |
pepper |
crouton (optional) |
minced parsley (optional) |
Directions:
1. Start with melting 1/4 of the butter at low heat and sauteing the garlic with the onions in a pot. Add the cubed potatoes and pour enough enough water to cover. To that add the bay leaf and the 2 bullion cubes. Boil until potatoes become tender.
2. After the potatoes are cooked blend them using immersion blender.
3. Add the hot milk and simmer for 5 minute.
4. Remove from the stove and add some pepper and stir in the 2 egg yolks.
5. You can top each portion of the soup with minced parsley and croutons.
6. To make the croutons melt the rest of the butter in a pan and add cubed bread. Stir untill bread thoroughly coated with the butter and appear slightly browned.
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