Cold Sorrel Soup with Quail Eggs

Eggs 1085 Last Update: Mar 04, 2021 Created: Mar 01, 2021 0 0 0
Cold Sorrel Soup with Quail Eggs
  • Serves: 4 People
  • Prepare Time: 30 mins
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy
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Traditionally, chicken eggs are added to sorrel soup, which can be easily replaced with quail eggs.

Ingredients

Directions

  1. Finely chop the leek stalks (white part + 2–3 cm green) and simmer in butter for 5 minutes. Add peeled and diced potatoes, pour over 1 liter of broth or water, bring to a boil, cook for 20 minutes.
  2. Season with salt and pepper, cool, beat with a blender until smooth. Dip 150 g of sorrel in boiling water for 30 seconds, immediately transfer to ice water for 1 minute, shake off the water, put the sorrel in a blender. Add 2 tbsp. l. olive oil and 100 ml of the fattest cream (cold), beat until smooth.
  3. Boil quail eggs, 5 minutes. Peel and cut in half. Pour potato soup into bowls, pour sorrel cream into the center, garnish with quail eggs.

Cold Sorrel Soup with Quail Eggs



  • Serves: 4 People
  • Prepare Time: 30 mins
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy

Traditionally, chicken eggs are added to sorrel soup, which can be easily replaced with quail eggs.

Ingredients

Directions

  1. Finely chop the leek stalks (white part + 2–3 cm green) and simmer in butter for 5 minutes. Add peeled and diced potatoes, pour over 1 liter of broth or water, bring to a boil, cook for 20 minutes.
  2. Season with salt and pepper, cool, beat with a blender until smooth. Dip 150 g of sorrel in boiling water for 30 seconds, immediately transfer to ice water for 1 minute, shake off the water, put the sorrel in a blender. Add 2 tbsp. l. olive oil and 100 ml of the fattest cream (cold), beat until smooth.
  3. Boil quail eggs, 5 minutes. Peel and cut in half. Pour potato soup into bowls, pour sorrel cream into the center, garnish with quail eggs.

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