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Soup with new potatoes Columns

Did you know that you can also order potatoes via the internet?!

Buy waxy new potatoes, scrub and dice. Bring the vegetable stock to the boil (very tasty with the cooking liquid of asparagus), add the potatoes and bring to the boil again. Frozen peas are cooked very quickly, fresh peas take longer, hatch when you add them. But they must be cooked right away.

When potatoes and peas are cooked, add the garlic slices along with the spring herbs, salt and pepper. Ideal for the green Tabasco by the way. Oh, and poach four eggs. So poaching is not vinegar in the water and stirring and all that nonsense, just slipping super fresh eggs into water that has just boiled. Love a frying pan. Then you keep it under very gentle heat for two minutes, expand and five minutes later the eggs are perfect. Another dash of olive oil in each plate or bowl will make it complete, like this.

Required for 4 people:

1 liter of vegetable stock

500 g new potatoes, scrubbed and cut into pieces

250 g peas, fresh or frozen

1 clove of garlic cut into transparent slices

2 tbsp parsley, finely chopped

2 tbsp mint, finely chopped

2 tbsp chives, finely chopped

Salt and pepper

Olive oil


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