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🍽️ Festive Potato Soup with Shrimp and Quail Eggs

280 kcal · 30 min · 4 servings

Ingredients

• 300 g floury potatoes
• 200 g celeriac
• 2 shallots
• 1 clove of garlic
• 2 tbsp butter
• 800 ml vegetable broth
• 2 sprigs parsley
• 100 ml whipping cream
• 2 tbsp crème fraîche
• salt
• white pepper
• 4 quail eggs
• olive oil
• 16 crab tails (kitchen-ready)
• parsley (for garnish)

Instructions

1. 1. Peel the potatoes, celery, shallots, and garlic.
2. 2. Dice all ingredients into small pieces.
3. 3. Heat butter in a pot and sauté the vegetables for 2 to 3 minutes.
4. 4. Deglaze the mixture with the broth.
5. 5. Add the parsley.
6. 6. Let the soup simmer on low heat for about 25 minutes.
7. 7. Remove the parsley from the soup.
8. 8. Puree the soup until smooth.
9. 9. Strain the soup through a sieve.
10. 10. Reheat the soup.
11. 11. Continue simmering if the soup is too thick.
12. 12. Add more broth if necessary.
13. 13. Stir in the cream.
14. 14. Stir in the crème fraîche.
15. 15. Season the soup with salt and pepper to taste.
16. 16. Fry the quail eggs in 1 to 2 tablespoons of olive oil to make sunny-side-up eggs.
17. 17. Season the sunny-side-up eggs with salt and pepper.
18. 18. Sauté the crab tails in 3 tablespoons of olive oil.
19. 19. Lightly salt the crab tails.
20. 20. Divide the soup among plates.
21. 21. Place one quail sunny-side-up egg on each serving of soup.
22. 22. Arrange the crab tails around the plate.
23. 23. Drizzle the dish with the frying oil from the pan.
24. 24. Garnish the soup with fresh parsley.
25. 25. Serve the soup immediately.

Nutrition per serving

• kcal: 280
• Protein: 9 g · Fett/Fat: 18 g · Carbs: 22 g