Mediterranean Truffle Egg and Potato Soup
Lui’s Chef
4
10 minutes
30 minutes
250
Mediterranean
Soups
Indulge in the flavors of the Mediterranean with this delectable Truffle Egg and Potato Soup. This rich and creamy soup combines the earthy aroma of truffle with the delicate texture of eggs and the comforting heartiness of potatoes. Each spoonful is a burst of Mediterranean flavors that will transport your taste buds to the sun-kissed shores of the Mediterranean. This soup is perfect for chilly evenings or when you want to treat yourself to a luxurious bowl of goodness.
Ingredients
- 2 tbsp truffle oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 potatoes, peeled and diced
- 4 cups vegetable broth
4 EGGS
- Salt and pepper to taste
- Fresh parsley for garnish
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Directions
- Heat the truffle oil in a large pot over medium heat. Add the onion and garlic and sauté until fragrant.
- Add the diced potatoes and cook for a few minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender.
- In a separate bowl, whisk the eggs until well beaten. Slowly pour the beaten eggs into the soup while stirring continuously.
- Continue to cook for a few minutes until the eggs are set. Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh parsley. Enjoy the flavors of the Mediterranean!