Ingredients:

• 2 courgettes
• 2 parsley
• 2 potatoes
• 800 ml of broth or water
• granulated garlic
• 3 tablespoons of olive oil

Preparation:

1. Cut 2 courgettes, 2 parsley and 2 potatoes
2. Add 3 tbsp olive oil, salt and 800ml stock or water. Bring to a boil and cook over low heat for about 30 minutes. Blend the soup and season to taste with salt and granulated garlic (optionally a little pepper).
3. Mix 1 egg yolk with 1/4 cup of milk and add to the soup. Remove the soup from the heat and add the resulting mixture.