in Germany, Soup Recipes

Potato and egg soup

updated

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Ingredients for 4 servings:

  • 800 g potatoes
  • 1 can peas and carrots
  • 6 eggs, boiled
  • 1 cup of cream
  • 1 tbsp flour
  • 1 ½ liters of broth
  • dill
  • Parsley
  • salt and pepper
  • Vinegar
  • Sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

old recipe, for soup lovers

Boil the eggs for about 12 minutes, then peel them. Peel the potatoes and dice them. Then add them to the broth and cook. Add the peas and carrots, as well as the sliced ​​eggs (using an egg slicer works best). Mix the flour with the cream and add it, bringing to a boil. Then season with salt and pepper to taste. Finally, add the parsley and dill (fresh and chopped if possible) and finish with a few dashes of vinegar and a small amount of sugar. Serve immediately.

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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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