 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Poles eat soups almost everyday as a main dish or as an intro to the second course. I think it actually might be a great idea to eat a soup before the main meal because it fills you up and you are likely to eat less for the second course which usually is much heavier and fatter than a soup. Read more . But we’re talking about veggie soups of course, not heavy stew like ones. Moreover veggie soups are easy to prepare, healthy and very inexpensive. Ingredients:
4 medium potatoes cut into cubes |
2 chopped carrots |
dill bunch |
cup of milk |
egg yolk |
vegetable stock |
salt, pepper |
Directions:
1. Cut your veggies and add to a vegetable stock and boil. Also cut of the stalks from the rest of the dill, tie with a kitchen thread and add to the soup. Boil about 15 min and add remove the dill stalks. Chop dill very finely and add half to the soup. Simmer 5 more minutes. Season with salt and pepper. Meanwhile mix the egg yolk with a cup of milk and slowly add to soup while stirring constantly. Don’t boil at this time, just let it simmer very slightly 2 more minutes. Add the rest of the dill and serve as the prelude to the second course or as a main dish with a slice of bread.
|
|