Potato Soup with Yogurt
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 500 g potato (s)
- 2 tablespoon olive oil
- salt and pepper
- 1 teaspoon thyme
- 1 pinch (s) nutmeg
- 2 bay leaves
- 150 g yourt (sheep`s milk yourt), alternatively cream yourt, natural
- 1 tablespoon parsley, finely chopped
- 500 ml vegetable stock
- 3 egg yolks
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion. Peel, wash and dice the potatoes.
- Heat the olive oil, sauté the onion cubes, add the potato cubes and sauté as well. Season with salt, pepper and 1 teaspoon thyme (freshly if possible) and fill up with the vegetable stock. Season with a pinch of nutmeg and add 2 bay leaves. Simmer over a moderate heat for 15-20 minutes until the potatoes are cooked through. Remove the bay leaves and puree the soup with a hand blender.
- Mix the sheep`s milk yoghurt (alternatively plain cream yoghurt) with the egg yolks. Remove the soup from the heat, mix with the egg yolk yoghurt and, if necessary, season again with salt, pepper, nutmeg and thyme. Serve sprinkled with finely chopped parsley.
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