Artichoke Soup With Quail Egg And Toasted Seeds Recipe

Name: Artichoke Soup With Quail Egg And Toasted Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 artichokes; 1 green onion; chicken soup; salt; extra-virgin olive oil; 2 quail eggs; vinegar; water; flax seed; pumpkin seeds

Servings: persons

1
Remove tough outer leaves from artichokes.
2
Chop artichokes and cover with half water and half chicken broth and bring to a boil.
3
Chop green onion and add to boiling water with artichokes.
4
As artichokes become tender, add a drizzle of oil and season with salt to taste.
5
Heat water in a saucepan, bring to a boil and add a splash of vinegar.
6
Crack quail eggs and slide eggs into boiling water.
7
Poach for about 1 minute and carefully remove with a slotted spoon.
8
In a dry pan, lightly toast flax seed and pumpkin seeds.
9
To serve, top each cup of artichoke soup with a quail egg.
10
Garnish with toasted seeds.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 artichokes, 1 green onion, chicken soup, salt, and more.

Yes, Artichoke Soup With Quail Egg And Toasted Seeds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Soup With Quail Egg And Toasted Seeds

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