Something special for lovers of bold flavors – a soup with sautéed ham and a strong horseradish note.
Ingredients
- Chicken broth – 1.5 l
- Onion – 1 pc.
- Grated horseradish – 3 tbsp
- Black pepper – a pinch
- Eggs – 4 pcs.
- Marjoram – 1 tsp
- Butter – 1 tbsp
- Salt – a pinch
- Green onion – 2 tbsp
- Heavy cream (30%) – 150 ml
- Potatoes – 6 pcs.
- Prosciutto – 160 g
- Garlic clove – 2 pcs.
Preparation
Pour the chicken broth into a large pot and bring to a boil.
Heat the butter in a skillet. Add finely chopped prosciutto and diced onion and sauté until golden brown. Add to the boiling broth.
In the same skillet, add peeled and diced potatoes and sliced garlic. Sauté for a while until the garlic turns golden brown, then transfer the vegetables to the pot with the broth. Add marjoram, then simmer the soup covered for about 30 minutes until the potatoes are completely tender.
Towards the end, add horseradish and cream to the soup, mix, bring to a boil again, and season to taste with salt and pepper.
Meanwhile, boil the eggs until hard-boiled. Peel the eggs, cut them in half. Place 2 egg halves on each plate and pour the soup over them. Garnish with chopped green onions.
