4 cups of chicken broth
1 large potato, peeled and cubed
3 tablespoons of butter
3 1/2 tablespoons of all-purpose flour
1 medium-sized flower-of-clover (around 650g), cut into pieces
1/2 cup of cured ham, diced
2 tablespoons of chopped green onion
1/4 teaspoon of salt
1 pinch of red pepper flakes
2 egg yolks
1 cup of heavy cream
1 cup of grated Minas cheese or cheddar cheese
3 green onions, cut into strips for garnish
4 cups of chicken broth
1 large potato, peeled and cubed
3 tablespoons of butter
3 1/2 tablespoons of all-purpose flour
1 medium-sized flower-of-clover (around 650g), cut into pieces
1/2 cup of cured ham, diced
2 tablespoons of chopped green onion
1/4 teaspoon of salt
1 pinch of red pepper flakes
2 egg yolks
1 cup of heavy cream
1 cup of grated Minas cheese or cheddar cheese
3 green onions, cut into strips for garnish
In a large pot, combine 2 cups of chicken broth and the potato
Bring to a boil over medium heat
Reduce the heat and cook until the potato is tender, about 8 minutes
Transfer the mixture to a blender or food processor and blend until smooth. Reserve
Melt the butter in a separate pan over medium heat
Gradually add the flour, whisking constantly
Add the remaining chicken broth, potato, flower-of-clover, ham, green onion, salt, and red pepper flakes
Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally
Beat the egg yolks in a bowl until just combined
Add the heavy cream and whisk until smooth
Gradually add 1/2 cup of the soup broth, whisking well between each addition
Add this mixture to the soup
Reserve 2 tablespoons of grated cheese for garnish
Add the remaining grated cheese to the soup, stirring until it melts and the soup thickens slightly
Do not let it boil
Remove from heat and adjust seasonings
Serve hot in bowls or individual ramekins
Garnish with the reserved grated cheese and green onion strips
Serve 8 portions.
