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Mashed ham and egg soup

Creamy Potato Soup with Ham and Egg

The simplest, quickest, most appetizing soup for lunch. It won't cost you much time or money, but it rewards you with a zesty flavor and wonderful aroma.

Food for Good

Recipe author

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Composition / ingredients

Servings:

Chicken broth

Potatoes

Ham

150

Carrots

Garlic

Eggs

Onion

Bell pepper

0.3

Peppercorns

Curry powder

0.5

Fresh herbs

Salt

Croutons

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 5 g

Fats 13 % 2 g

Carbohydrates 53 % 8 g

66 kcal

GI: 88 / 0 / 13

Cooking method

Cooking time: 30 min

Step 1:

Drop the potatoes into the boiling broth (or water) and cook for 20 minutes.
Step 2:

Grate the carrots on the coarse side of a box grater; finely chop the ham, the onion and garlic, the herbs, and the bell pepper.
Step 3:

In a skillet with a little oil over low heat, sauté the onion and garlic for 2 minutes until translucent, then add the carrots; after 3 minutes add the ham and cook until done, about 3 minutes more.
Step 4:

Mash the boiled potatoes into a purée.
Step 5:

Add the broth to the pot of mashed potatoes, stir, add the sautéed vegetables and ham, and boil everything together for 3 minutes.
Step 6:

Top each bowl of soup with an egg whose white is set but whose yolk is still runny. To do this, carefully crack an egg onto a greased hot skillet, and as soon as it sets a bit and slides freely, transfer it onto the surface of the soup. Repeat for each serving. Sprinkle the soup with chopped herbs and spices to taste.
Step 7:

Serve this creamy ham-and-egg potato soup with croutons, sour cream, and mustard. Enjoy!