Riesling Mustard Soup with Poached Quail Egg

Soup

• For the Riesling mustard soup, peel the onion and dice it finely. Heat the truffle oil and sweat the onion cubes in it until translucent. Add turmeric and stir in

• Add the corn and mustard and heat everything. Puree the whole thing with a hand blender and pass through a sieve.

• Stir in cream and wine, season with Sal de Ibiza, pepper, sugar and curry and simmer over medium heat.

Quail eggs

• For the poached quail eggs, cut some cling film into 10 squares and use them to lay out small bowls. Brush the cling film with truffle oil and lightly cover with Sal de Ibiza.

• Carefully open the quail eggs and slide them into the prepared cling film. Seal the cling film with butcher's twine to form small bags. Cook the foil bags in boiling water for about 2-3 minutes.

• Remove the poached quail eggs from the foil bags and add them to the soup.

beer bread

• For the beer bread, first sift the flour into a mixing bowl, add baking powder and salt and mix everything together. Pour in the black beer and knead the whole thing into a smooth dough.

• Pour the dough into a greased loaf pan, cut lengthways about 1 cm deep and brush with water. Bake in a preheated oven at 180 ° C for about 50 minutes.

• Let the bread cool down a little in the tin, then remove it from the tin and let it cool down on a wire rack. Suffice it to the soup.