Potato and Egg Broth is a comforting dish that reconnects us with our roots in Latin American cuisine. With simple ingredients and a touch of love, this recipe becomes a balm for the soul on cold days.
On a cold and rainy day, people often turn to a comforting plate of Potato and Egg Broth.
The aroma of slowly cooked potatoes with herbs and spices fills the house with a cozy feeling.
With a poached egg added at the end, the broth becomes a delicious comfort food that delights all diners.
Potato and Egg Broth
Ingredients
2 Yellow potatoes
2 White potatoes
2 Black or huayro potatoes
2 Eggs
1 Julienned onion
2 Garlic cloves
1 tablespoon of Achiote oil
1 tablespoon of Mint
1 tablespoon of Parsley
1 tablespoon of Spring onion
2 liters of Vegetable broth
100 grams of Fresh cheese
1 pinch of Salt
Preparation
Step 1 : To prepare the classic potato and fresh cheese soup, simply peel and dice the potatoes, then set aside.
Step 2 : Next, in a pot over heat with a little achiote oil, sauté the onion and garlic.
Step 3 : Add the vegetable broth and bring to a boil.
Step 4 : Add the potatoes and season with salt, mint, parsley, and spring onion.
Step 5 : Cook until the potatoes are tender.
Step 6 : Then, pour the lightly beaten eggs into the pot and stir while the soup finishes cooking.
Step 7 : Finally, serve the soup and top with fresh cheese for a delicious touch before enjoying it.
Step 8 : Enjoy this delicious recipe!
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