Quail Egg Potato Carrot Soup
This is a very good soup, and well liked by the family. Link to the Shortcut is listed in the Notes section.
Ingredients
- 30-40 hard boiled quail eggs, peeled, or canned, Shortcut
- 4 medium potatoes, diced
- 2 carrots, chopped or rangiri (see Notes)
- 2 quarts vegetable broth, fresh or from powder, (8 cups)
- 7-10 spring onions, sliced, white and green
- 6 shallots, sliced, or 1 purple onion
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- fresh parsley, chopped, for garnish
Instructions
- Veggies ready.
- Veggies prepped.
- Add the broth, potatoes, and carrots to a medium size pot and bring to a boil.
- While the pot is heating, heat the oil in a non stick pan on medium high heat, when hot, add the shallots and garlic. Saute for a few minutes until the shallots are translucent and tender.
- When the pot is boiling, add the shallots and garlic, reduce heat to a low boil and cook until the potatoes and carrots are tender, about 20 minutes.
- When the potatoes and carrots are tender, add the quail eggs and spring onion and stir.
- Reduce heat to low and let the eggs warm through. Season with the salt and pepper.
- Spoon into serving bowls, garnish with chopped parsley, serve and enjoy.
Notes
Low cost per serving.
Option for the carrots: Use a Japanese style of chopping carrots, called Rangiri, which is basically, cut a piece of the carrot off at an angle, then rotate the carrot ¼ turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces, and a larger surface area giving two uses, first, it absorbs more of the stock flavor, and second, it cooks faster with a larger surface area.
Shortcut: Perfect Hard Boiled Quail Eggs.
Variants: 1. Use mushroom or chicken stock in place of the vegetable broth. 2. Straw mushrooms, halved would be a great addition to this soup.