Broccoli cream soup with chervil foam and poached quail egg

Ingredients for 4 servings:

• 1 head of broccoli (large)
• 1 liter vegetable broth
• 2 shallots
• 1 tbsp butter
• 100 g cream cheese
• 125 ml cream
• 2 tbsp seasonal herbs, chopped, mixed
• salt and pepper
• 125 ml cream
• 1 bunch of chervil
• 4 quail eggs
• ½ liter of water
• 1 tbsp vinegar (white wine vinegar)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fits well into a spring menu

Broccoli soup: Peel the shallots, finely dice them, and sauté them in butter until translucent. Deglaze with the vegetable stock. Divide the broccoli into florets, wash them, and cook in the boiled vegetable stock for about 15 to 20 minutes. Remove a few florets and set aside. Puree the rest with the cream and cream cheese. Season the soup with salt and pepper. Stir in the chopped herbs. Chervil foam: To make the chervil foam, whip the cream, finely chop the chervil, and mix it with the whipped cream. Chill. Poached quail eggs: To make the quail eggs, bring the water and vinegar to a boil. Carefully crack the quail eggs one at a time and place them in a small ladle. Drop them into the simmering water mixture with the ladle and let them stand for about 2 minutes. To serve: Place a broccoli floret in each soup bowl, pour in the soup, top with the chervil foam, and place a poached quail egg on top. Sprinkle the egg with a light dusting of salt. As a light starter, ladle this soup into glasses, top with the chervil foam, and place the quail egg on a herb leaf.