ReceptnaptárCream of potato soup
Cream of potato soup is the more refined version of potato soup: the potatoes are mashed, thinned with bone broth or stock, and made silky with a liaison of sour cream and egg yolk. It needs nothing special, yet its texture feels festive. On cool days it makes a light lunch, and a little fried bacon or onion makes it heartier still.
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Ingredients
Method
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- Cut the peeled potatoes into cubes and cook them in lightly salted water over medium heat for 15-18 minutes until tender.
- Drain, then press through a sieve or purée while still hot.
- Mix the sour cream with the flour in a bowl until smooth.
- Return the puréed potato to the pan, add the sour cream thickener, then pour in the stock, stirring constantly so it stays smooth.
- Season with salt, bring to the boil and simmer over low heat for 5 minutes.
- Before serving, mix the egg yolk with the sour cream or cream in a small bowl, thin it with a ladleful of hot soup, then pour it into the soup, stirring.
- Heat through over low heat for 1-2 minutes (don't boil it hard).
- Serve hot.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Do not blitz the potatoes in a machine, because vigorous blending turns the starch gluey. A sieve or a potato ricer gives the best texture.
- Choose a floury potato, the kind sold for mash and baking, because it purées easily and makes the soup creamier.
- If the soup is too thick, loosen it with stock a few spoonfuls at a time. Potato soup thickens a great deal as it cools.
Frequently asked questions
What can I put on top?
Croutons, crisp bacon, fried onion and fresh chives all suit it well. The sweetness of fried onion is an especially good foil for the creamy soup.
Can it be frozen?
Creamy soups made with potato and egg easily turn grainy after freezing. If you do want to keep some, freeze it without the egg liaison and add that fresh after reheating.
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- Hen soup with egg dumplings
- Chicken giblet soup with rice (raguleves)
- Hungarian tomato soup with rice
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