in Soup Recipes

7-herb potato soup

updated

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Ingredients for 4 servings:

  • 1 pack of herbs for Frankfurt Green Sauce
  • 7 m.-sized potatoes
  • 1 bunch of spring onions
  • 1 liter beef broth
  • 3 eggs
  • 3 tsp, heaped sour cream
  • 100 ml cream
  • Mustard
  • lemon juice
  • Salt
  • pepper
  • turmeric
  • oil
  • Vinegar, white

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Peel and dice the potatoes. Slice the spring onions into rings and sauté in the oil in a tall pot. Deglaze with the beef broth, add the potatoes, and bring to a boil. Meanwhile, pluck the herbs from their stems, wash, and chop them. Hard-boil the eggs and chop them finely. Puree the spring onions and potatoes, then add the herbs, eggs, cream, and sour cream. Season the soup with salt, pepper, mustard, vinegar, and lemon juice. A little turmeric will restore the soup’s “potato yellowness.” A couple of Frankfurter sausages go perfectly with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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