Garlic soup with potatoes and egg

Ingredients

• 150 g boiled potatoes
• 10 g garlic
• 60 g egg
• 3 g olive oil
• 3 g vegetable stock cube

Method

1. Amounts per portion; the full recipe makes about 4 portions.
2. Peel the potatoes, cut into small cubes and cook until tender in about 350 ml water with stock, salt and caraway.
3. Briefly sauté half the chopped garlic in a drop of oil and add it to the soup.
4. Beat the egg. Pour it in a thin stream into the boiling soup while stirring to form delicate egg ribbons. Cook 1 more minute.
5. Remove from heat and add the remaining freshly pressed garlic and marjoram. For a creamy version, blend the potatoes before adding the egg.