Post by chief_cook2 on Jan 24, 2003 17:12:07 GMT -6
Ingredients:
4 cloves garlic, minced
3 cups chicken broth
1 tbsp. unsalted butter
1 bay leaf
1 pinch dried sage
sea salt and fresh ground pepper to taste
1 lb. russet potato, peeled and diced in ½ inch cubes
1 tsp. cumin
2 eggs, separated, discard whites
1/3 cup Swiss cheese, grated
Procedure:
Put garlic, broth, butter, bay leaf and sage into a soup pot and simmer for about 15 minutes. Add a little salt and pepper and the potatoes.
Cook until the potatoes are very tender but not falling apart.
Lightly beat egg yolks in a small bowl and add a large ladle of the hot broth to the bowl.
Whisk immediately and add back to the simmering pot. Do not boil.
Blend until broth thickens slightly and remove from heat. Adjust seasoning and serve in warm bowls with a sprinkle of the Swiss Cheese over each.
4 cloves garlic, minced
3 cups chicken broth
1 tbsp. unsalted butter
1 bay leaf
1 pinch dried sage
sea salt and fresh ground pepper to taste
1 lb. russet potato, peeled and diced in ½ inch cubes
1 tsp. cumin
2 eggs, separated, discard whites
1/3 cup Swiss cheese, grated
Procedure:
Put garlic, broth, butter, bay leaf and sage into a soup pot and simmer for about 15 minutes. Add a little salt and pepper and the potatoes.
Cook until the potatoes are very tender but not falling apart.
Lightly beat egg yolks in a small bowl and add a large ladle of the hot broth to the bowl.
Whisk immediately and add back to the simmering pot. Do not boil.
Blend until broth thickens slightly and remove from heat. Adjust seasoning and serve in warm bowls with a sprinkle of the Swiss Cheese over each.