Nettle Soup with Quail Egg

Quarter and peel 1 small onion and peel 1 small garlic head. Coarsely slice them

Tear 3 thyme sprigs and combine with the garlic and onion

Fill a pan halfway with water and bring it to a simmer over medium-high heat

Combine 1¼ cups of milk with 1¼ cups of cream in a jar

Melt 1 tbsp of butter in a saucepan oven medium heat

Add the onion and garlic mix. Cook until the onion is translucent

Add ½ cup of white wine. Reduce until a glaze is formed

Add the milk and cream to the pot and reduce for 5m to slightly thicken. Stir the bottom of the saucepan periodically

Prepare a small ice bath

Carefully place 6 quail eggs into the water and simmer for 2m until softly cooked

Immediately transfer them to the ice bath to cool down

Fill the pan halfway with new water and bring it to a boil over medium-high heat

Thinly slice 100 g of cabbage and reserve in a bowl

Add 8 cups of picked nettle leaves to the water in batches. Boil for 30s until they just start to wilt

Transfer the leaves to a strainer and press to remove as much water as possible

Transfer the milk and cream mixture to a blender. Blend on medium-high speed until smooth

Turn the blender to high and add 250 g of blanched nettles

Add 2 tbsp of butter

Add black pepper and salt to taste. Blend until completely smooth

Pass through a fine mesh sieve

Use a fine grater to zest 1 lemon onto the cabbage

Add olive oil and salt to taste. Mix to combine

Carefully peel the quail eggs and transfer them to a paper towel to blot excess water

Divide the cabbage into 6 portions and plate in serving bowls. Add chopped chives to taste

Cut each egg in half and place it on the cabbage

Evenly distribute the soup between the bowls

Drizzle with olive oil and season the egg with salt to taste

Finish with lemon juice to taste. The nettle soup with quail egg is ready

Enjoy your perfect dish on a summer evening or chilly summer day!