Potato soup with yogurt

Ingredients for 4 servings:

• 1 onion(s)
• 500 g potatoes
• 2 tbsp olive oil
• salt and pepper
• 1 tsp thyme
• 1 pinch of nutmeg
• 2 bay leaves
• 150 g yogurt (sheep’s milk yogurt), alternatively cream yogurt, natural
• 1 tbsp parsley, finely chopped
• 500 ml vegetable stock
• 3 egg yolks

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Yogurt and potato wedges

Peel and dice the onion. Peel, wash, and dice the potatoes. Heat olive oil, sauté the diced onion, add the diced potatoes, and sauté them as well. Season with salt, pepper, and 1 teaspoon of thyme (preferably fresh), then top up with the vegetable stock. Season with a pinch of nutmeg and add 2 bay leaves. Simmer over moderate heat for 15-20 minutes, until the potatoes are tender. Remove the bay leaves and puree the soup with a hand blender. Mix the sheep’s milk yogurt (or plain cream yogurt) with the egg yolks. Remove the soup from the heat, add the egg yolk yogurt, and season again with salt, pepper, nutmeg, and thyme, if necessary. Serve sprinkled with finely chopped parsley.