Potato and herb stew

Serves 4

- 5 medium potatoes (Melody, Dali or Nazca)

- 1 handful of parsley

- 1 handful of sorrel

- 1 handful of chervil

- 1 handful of tarragon

- 1 small handful of chives

- 1 onion

- 50g butter

- 1 egg yolk

- 1.5 litres of chicken stock

- Table salt, freshly ground pepper

Method:

Peel and wash the potatoes before cutting into small cubes or slices. Peel and chop the onion.

Wash and chop all the herbs. Heat the butter in a stew pot and add the herbs and the chopped onion. Sauté over a low heat.

Once melted, add the potatoes and chicken stock and leave to simmer for 25 minutes before seasoning.

Remove from the heat, add the egg yolk, mix well and serve immediately.

Bon appétit!