'80 g of butter'
'3 tablespoons of olive oil'
'1 finely chopped onion'
'1 finely chopped garlic'
'250 g of peeled and thinly sliced potatoes'
'Salt and pepper to taste'
'1 1/2 cups of sour cream'
'1 1/4 cup of milk'
'1 1/4 cup of chicken broth'
'2/3 cup of heavy cream'
'2 egg yolks'
'80 g of butter'
'3 tablespoons of olive oil'
'1 finely chopped onion'
'1 finely chopped garlic'
'250 g of peeled and thinly sliced potatoes'
'Salt and pepper to taste'
'1 1/2 cups of sour cream'
'1 1/4 cup of milk'
'1 1/4 cup of chicken broth'
'2/3 cup of heavy cream'
'2 egg yolks'
'Melt the butter and heat the olive oil, until the butter is melted and the onion is translucent.'
'Add the sliced potatoes and season with salt and pepper.'
'Add 1 1/4 cups of water.'
'Bring to a boil, then reduce the heat and simmer for 5-7 minutes or until the potatoes are almost tender.'
'Wash the sour cream carefully.'
'Separate the leaves from the stalks.'
'Reserve the best leaves for garnish.'
'Chop the stalks and add them to the pot with the remaining leaves.'
'Add the milk and chicken broth.'
'Bring to a boil, then reduce the heat and simmer for 15-20 minutes or until all the vegetables are tender.'
'Strain through a sieve or liquidizer.'
'Return to the pot.'
'Check the seasoning and reheat if necessary.'
'Whisk together the heavy cream and egg yolks.'
'Add the soup and cook, stirring, until the soup thickens slightly.'
'Do not let it boil again.'
'Garnish with reserved sour cream leaves and serve immediately.'
'Serves 6 portions.'
