Vegetable puree soup with quail eggs
4 servings
60 minutes
Vegetable puree soup with quail eggs is a delicate and aromatic dish of Russian cuisine that combines simplicity and sophistication. Its roots trace back to traditional peasant recipes where vegetables were used for hearty and nutritious soups. The velvety texture of the puree provides a sense of comfort, while the light sweetness of carrots and cauliflower is harmoniously complemented by the spicy notes of celery. Quail eggs add tenderness and lightness, turning each spoonful into a delight. This dish is perfect for a light lunch or dinner, especially in cooler weather. Croutons and herbs add a crunchy texture and freshness, while olive oil enriches the flavor. The soup has a warming effect and is suitable for both adults and children, making it an excellent choice for family dinners.
1
Wash and clean all vegetables.
- Potato: 500 g
- Cauliflower: 1 piece
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Yellow onion: 1 piece
2
Cut the potatoes, carrots, and celery into large pieces.
3
Put all the vegetables in water and boil for an hour on low heat in a pot or in a slow cooker on the 'soup' setting.
- Water: 1.5 l
4
When the vegetables are ready, discard the onion and blend the soup with a blender.
- Yellow onion: 1 piece
5
When serving, add quail eggs, croutons, greens, boiled broccoli, black pepper, and olive oil to taste.
- Quail egg: 8 pieces
- Olive oil: to taste
6