My potato and egg soup recipe

[Brewman_Jax]

Potato and egg soup:

3 cans (about 6 cups/1.5 liter) broth (all chicken broth or chicken and vegetable broth)

4 T--60 ml sherry

1/2 tsp--2 ml pepper

1/4 tsp--1 ml red pepper

1/2 tsp--2 ml ginger

2 cloves garlic

1 medium onion or 1 cup--250 ml chopped onion (raw or sauteed, I prefer raw)

2 lbs--1 kilo potatoes, baked or boiled (I prefer baked)


1/2 tsp--2 ml dill

3-4 eggs, beaten

Adjust amounts as needed. I used some of my homemade veggie broth.

Bake or boil potatoes and peel when done. Combine broth, sherry, onion, garlic, and spices in pot and set on low heat. Chop potatoes or put in food processor with a little broth and blend to part creamy, part chunk. Pour beaten potato mixture into broth and stir, add dill, increase heat to medium. When near boil, stir in ONE direction, SLOWLY add beaten eggs while stirring--this is so you get the nice egg blend thru' the soup (like in egg drop soup) and you don't get a big lump of egg in the middle. Reduce heat and continue stirring. Garnish with parsley or green onions and serve.

I have enough soup for a couple of days. :9

For you skilled cooks, you'll see it's a combination of egg drop soup and potato soup recipes.


edited to add garlic and onions.

[eleny]

1. I would never have thought that potato and eggs would go together

...in a soup. But this sounds very delicious to me. Sort of a very hearty egg drop soup.