Hard-boiled
eggs are what make this soup unique and delicious. It’s the perfect comfort
soup on a cold winter’s day. I hope you enjoy my mother's favorite soup as much as we have!
6 servings
5 cups water
3 cups cubed potatoes, (red or white
skinned)
1 cup chopped celery
1 cup julienned carrot
1 cup chopped white onion
½ cup minced fresh parsley
2 vegetable bouillon cubes
4 tablespoons butter
1 teaspoon salt, if desired
Freshly ground black pepper, to taste
4 hard-boiled eggs
1.
In a large pot, bring the water to a
boil and add the potatoes and cook until just slightly tender, about 5 minutes.
Add the celery, carrot and onion to the potatoes. Reduce the heat slightly and
cook until the potatoes and vegetables are fork-tender, about 5 minutes.
2.
Add the parsley, vegetable cubes,
butter, salt and pepper.
3.
Cut the hard-boiled eggs in half. Remove
the yolks and place them in a medium bowl. Chop the egg whites and add them to the
soup. Ladle about ¼ to ½ cup hot broth over the egg yolks and stir until the
mixture is creamy. Add the yolk mixture to soup and stir until well blended.
Serve immediately.
