Recipe by Aunt Cookie
This is a pretty tasty soup. The addition of egg yolks may seem a bit strange, but they really make a rich broth (and maybe a slightly unhealthy soup...sigh).
Top Review by Axe
OK...I was a bit skeptical at first, but WOW this was tasty! Here is how I made it: I didn't have vegetable broth so I used homemade chicken broth instead. We are garlic FREAKS so I used a little bit more than a whole bud of garlic instead of the 4 cloves recommended. Also, I used a stick blender to 'cream' the soup just before I added the yolks. Absolutely EXCELLENT! This one goes into my 'Keeper' cookbook! Thanks for posting!
- 4 large garlic cloves, peeled and crushed
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 bay leaf
- 2 -3 leaves sage (optional)
- 4 medium potatoes, sliced thin
- 2 teaspoons cumin, crushed
- 2 egg yolks
- 3 ounces gruyere, grated
Directions See How It's Made
- Place garlic, water, olive oil, salt, bay leaf, and sage in a soup pot. Bring to a boil, reduce heat, and simmer for 15 minutes.
- Add salt and pepper, and remove the herbs. Add potatoes and cumin, and simmer for 10 minutes, or until the potatoes are tender.
- Beat the egg yolks in a bowl, and beat half of the broth into the yolks. Add the yolk mixture to the pot, heat through (don't boil, or the yolks will curdle), and serve sprinkled with cheese.