Quail Yellow Soup
Quail light soup, full of vitamins and minerals, follow the recipe. In a very simple and easy way of preparation, follow the instructions.
Ingredients:
2 pieces of quail
3 potatoes
2 carrots
1 leek
3 beaten cloves
salt to taste
1 Tbsp dry spice/Vegeta or 1 cube of soup
10 pieces of peppercorns
1 teaspoon curry
1/2 teaspoon turmeric
1/2 teaspoon marjoram
1-2 tablespoons fresh chopped parsley
100 ml of white wine
25 g butter
As desired:
add hard-boiled quail eggs (10-15 minutes)
and dumplings read here recipe
Preparation:
Clean the quail and put them to boil in 1.5 liters of water for about 40 minutes.
Take out meat of quail, then separate the meat, tear it off and save the broth.
Chop the leeks and put them to fry in 4 tablespoons of oil in a pan. Add sliced carrots and add white wine.
Simmer for about 5–10 minutes, when the alcohol has evaporated, add butter, beaten cloves, marjoram, peppercorns, salt, and mix well.
Add the stewed mixture and diced potatoes to the soup, cook until the potatoes are soft, for about 25 minutes.
Then add the shredded quail meat, curry, turmeric and cook for another 5 minutes, remove the soup from the hob.
Finally, mix with fresh or dried primrose.
Note: You can add pasta, dumplings, quail eggs to this soup at the end. When serving in plates, add 1 tablespoon of sour cream if you like.
Buon appetito!
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