Preparation :

Boil the potatoes and rub them through a sieve. Put them into a saucepan with butter, a little salt, and the cream or milk.

Simmer until mixture is thick, then add the yolks to form it into a paste.

Turn out onto a bread-board and cut into small dice. Throw them into the boiling stock.

If desired, sprinkle a little Parmesan cheese into the soup.

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