
Nettle Soup with Quail Egg
30m
This delicious dish, made from foraged food, is a great starter or a lovely lunch by itself. It includes ingredients of spring, but can also be converted into a late summer dish with spinach instead of nettle.
To make the dish vegan, use almond milk instead of cow's milk, olive oil instead of butter and leave out the quail egg. Try dressing the dish with toasted seeds!
A nettle soup is a traditional dish in Finland. Our growing season starts very late due to the northern climate, so as soon as anything starts to grow outside in nature, we cherish it.
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!
Yield 4 portions
Picked Nettle
8 cupsQuail Egg
6White Wine
½ cupWhole Milk
1¼ cupsCream
1¼ cupsButter
3 tbspCabbage
100 gSmall Onion
1Small Garlic
1 headThyme
3 sprigsChopped Chive
to tasteLemon
1Olive Oil
to tasteBlack Pepper
to tasteSalt
to taste
Equipment
Blender
Fine Mesh Sieve
Fine Grater