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Spinach Soup with Quail Egg

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Spinach Soup with Quail Egg

The perfect spinach soup with quail egg recipe with a picture and simple step-by-step instructions.

  • 450 gram Spinach happens
  • 4 El Butter
  • 1 toe Garlic
  • 1 El Flour
  • 12 Pc Quail eggs
  • 100 ml Obers
  1. Foam 2 tablespoons of butter. Fry a clove of garlic (minced) briefly.
  2. Toast with flour to a “stoving”. Deglaze with beef soup (well seasoned).
  3. Stir in the passé spinach. Let simmer for 5 minutes.
  4. Stir in visibly from the top. Fry quail eggs with fried eggs.
  5. Serve soup with egg (or eggs depending on your mood) – eat.
Dinner
European
spinach soup with quail egg

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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