Cold Yukon Gold potato soup
3
Point(s)
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Chilled soups are a great lunch staple for when the weather warms up, especially when paired with a crisp salad. Topping each serving with eggs makes this one a little more substantial. Here’s a foolproof way to hard-cook eggs: Place large eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil. Immediately remove the pan from the heat, cover with a tightly fitting lid, and let stand 10 minutes. Drain and place the eggs in cold water until cool. Your eggs will peel easily and have nice, firm, yellow yolks---with no gray rings. Hard-cooked eggs will keep for up to 1 week refrigerated.
Ingredients
Reduced-sodium chicken broth
4 cup(s), or vegetable broth
Uncooked Yukon gold potato(es)
1 pound(s), (4 small)
Uncooked shallot(s)
½ cup(s), chopped
Fat free skim milk
1⅓ cup(s)
Fresh parsley
3 Tbsp, finely chopped
Table salt
½ tsp
White pepper
⅛ tsp
Hard boiled eggs
3 item(s), large, peeled
Olive(s)
5 medium, finely chopped, pitted black variety