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Potato and Egg Soup (M/P, TNT)
Source: Unknown
Serves: 4 to 6

1 pound potatoes, peeled and diced
6 cups chicken stock or water
2 eggs
3 tbsp. lemon juice
1 cup extra-virgin olive oil
1 tbsp. dry sherry (optional) or white wine

Combine the potatoes and stock in a pot and bring to a boil over high heat. Reduce the heat and simmer covered until the potatoes are tender, about 10 minutes.

Meanwhile, put the eggs and lemon juice in an electric blender and, with the motor running, slowly add the oil in a thin stream to make a thick emulsion. Beat about 1 cup of the hot stock, a little at a time, into the egg mixture.

Remove the soup from the heat and stir in the egg mixture. Do not boil. Stir in the sherry if desired.

Posted by Margaret Berman

Nutritional Info Per Serving: N/A