Salta al contenuto principale Salta alla mappa del sito a fondo pagina

Potato soup

  • 35 minutes
  • Easy
  • First Courses


  • 2 lb potatoes
  • 1 ¾ oz butter
  • ½ cup milk
  • 4 eggs


Cook the potatoes in salted water. Peel them, mash them and put them into a casserole with the butter and milk. Leave to dissolve over low heat until a dense puree forms. Remove from the heat and add the beaten eggs, mix, and pass through a ricer to let small curls of the mixture fall into the boiling stock. Cook for a few minutes.