Ingredients:
4 large garlic cloves, peeled and crushed
4 cups vegetable broth
1 tablespoon olive oil
1 teaspoon salt
1 bay leaves
2 -3 leaves sage (optional)
4 medium potatoes, sliced thin
2 teaspoons cumin, crushed
2 egg yolks
3 ounces gruyere, grated
Directions:
Place garlic, water, olive oil, salt, bay leaf, and sage in a soup pot. Bring to a boil, reduce heat, and simmer for 15 minutes.
Add salt and pepper, and remove the herbs. Add potatoes and cumin, and simmer for 10 minutes, or until the potatoes are tender.
Beat the egg yolks in a bowl, and beat half of the broth into the yolks. Add the yolk mixture to the pot, heat through (don’t boil, or the yolks will curdle), and serve sprinkled with cheese.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.