Summary

Ingredients

• 500 g potato (s), floury or mainly waxy
• 1 bunch soup greens
• 1 onion (s)
• 2 cloves garlic)
• 1 tablespoon olive oil
• 1 liter vegetable broth
• 1 cup cream
• 150 g cheese (Emmentaler), rated
• 1 egg (s)
• 1 bay leaf
• salt
• marjoram
• Peppercorns
• pimento
• possibly croutons (garlic croutons)
• possibly sausages

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Instructions

1. Clean the potatoes, onions, soup vegetables and garlic, dice them and sauté them in olive oil. Pour in the stock until the cubes are just covered. Add the bay leaf, allspice and peppercorns (ideally in a spice sachet, then you don`t have to look for it afterwards). Let simmer until everything is done. Put the pot to one side and let it cool down a little. Remove the bay leaf, allspice and peppercorns.
2. Heat 3/4 of the cream in a saucepan, gradually melt the grated Emmentaler in the cream. Finely mash the cooled potatoes with a potato masher (be careful with blender sticks, the potatoes will get slimy!). Add the cheese cream to the soup until just before the boiling point. Beat the egg with the rest of the cream until smooth, mix the soup with the egg cream. Season to taste with marjoram, salt and pepper.
3. Add garlic croutons or heat the sausages in the soup, if you like. If the potatoes are not finely mashed, this soup can also be made as a stew.