M has been feeling under the weather lately and I’ve been trying hard not to catch his cold. I’ve made a “cure-all” Côte d’Azur soup in the past and wanted to try making a heartier version of this in the Instant Pot Mini. Also, I had the last night’s leftover chowder for breakfast this morning, so we were out of soup.
Here’s my experiment:
Olive oil: 1 -2 Tablespoons
2 onions, chopped
Minced garlic: 4 Tablespoons
Red potatoes, chopped: about 2 cups
1 whole egg
2 egg yolks
Water: 3 cups
Vegetable bouillon: 2 cubes (or equivalent)
Ground sage: 1/4 teaspoon
Colby-jack cheese: about 1.5 cups, shredded
Salt and pepper to taste
– Pour 1 to 2 Tablespoons of olive oil into the Instant Pot. Add in the chopped onions and minced garlic, and set the IP to Sauté for 5 minutes, stirring occasionally.
– When the Sauté is done, add the potatoes, water, bouillon, and sage to the pot. Close the lid and set the valve for pressure. Choose the Soup function and set to 12 minutes.
– In a bowl, whisk the egg with the egg yolks, then add in the shredded cheese. (Parmesan might work better, but colby-jack was what we had in the refrigerator.)
– When the Soup function is done, vent to release steam. Make sure the IP is set to Keep Warm.
– A little at a time, add a ladle of two of the hot broth from the IP to the bowl of eggs and cheese and stir like mad. When you’ve got a smooth-ish broth in your bowl (the cheese will likely not melt all that much), set this aside for a couple of minutes while you break out the potato masher and mash up the potatoes and onions in the Instant Pot. (An immersion blender would work just as well, but M doesn’t like blended soups as much as I do.)
– Pour the egg-cheese-broth mixture into the Instant Pot and stir well.
– Add salt and pepper (or Tony Chachere’s) to taste.
– Serve and enjoy.
What to do with those left-over egg whites:
Microwave them in tiny increments until they’re cooked, and then spread them on toast. Or cook them and give them to the dog (with or without the toast, but I’d bet the dog would really appreciate some bread).
And here’s what I would do differently next time:
– Use more garlic. Maybe not twice as much, but heading in that direction. The garlic is kind of the point of this soup, and this version is too tame in that regard.
– Add slightly more sage. I’m not a big fan of the taste of sage, but this recipe could use a bit more.
– This soup came out rather thick, so I might add either another cup of water prior to cooking or a cup of nut milk after blending in the eggs and cheese.