transylvanian garlic potato soup

Few ingredients are needed for this soup, but, I promise, it is so good.

Enjoy!

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transylvanian garlic potato soup

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Ingredients

• 4 medium potatoes, peeled and diced

• 6 garlic cloves, grated

• 2 tbsp sunflower oil or any unflavoured oil

• 1 tbsp Vegeta, a veggie seasoning salt (see my homemade Vegeta recipe here) 

• 1.5L water (or chicken/veggie stock, if you don’t use Vegeta)

• 4 generous tbsp creme fraiche or sour cream

• 2 egg yolks 1 bunch of parsley, finely chopped (leaves only)

• Salt to taste
  

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Method

1. Cook the potatoes in 1.5 L of water. Add salt and Vegeta. It takes around 15 minutes from the moment the water starts boiling.

2. Heat the oil in a pan and add the garlic. When it’s fragrant, add it to the soup and leave to simmer for a minute. 

3. In the meantime make the thickening agent by mixing the egg yolks with the creme fraiche, then add two ladles of hot soup. Stir.

4. Turn off the heat and add the thickening agent into the soup. Stir, add the parsley leaves, cover with the lid and let the soup rest for 10 minutes before serving. 
   

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