Royal Soup (Sopa Real)

Ingredients

• potatoes
• jamón (cured ham)
• 3 egg yolks egg yolks
• caldo (broth)
• béchamel sauce

Instructions

1. Boil whole potatoes until tender. Peel them and pass them through a potato ricer or food mill to create a purée.
2. Prepare a béchamel sauce (béchamel) with finely diced jamón (cured ham). When the sauce is thick, add the potato purée, stirring constantly with a wooden spoon without stopping.
3. Once the potato mixture is well combined, remove from heat. Add three egg yolks for every 500g of potatoes, stirring continuously until they are fully incorporated.
4. With the caldo (broth) simmering, drop spoonfuls of the potato paste into the hot broth in small balls, allowing the soup to continue cooking.