Photo: Cala
Watercress soup with garlic croûtons and soft pickled quails’ eggs
21 ingredients
1 hr
Serves 6
openrecipes
Take your watercress soup to new heights by topping it with croûtons and watercress oil, revealing pickled quails’ eggs and chopped apple below.
Estimated Nutrition (whole recipe, rough)
1157
Calories
28g
Protein
33g
Fat
192g
Carbs
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Quail | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g/3½oz caster sugar
- 50g/1¾oz white wine vinegar
- 5 white pepper
- ½ tsp fennel seeds
- ½ tsp coriander seeds
- 6 quails’ eggs
- 500g/1lb 2oz blanched watercress
- , to taste salt
- 200g/7oz onions
- 250g/9oz potato
- 1 Granny Smith apple
- dash oil
- 300g/10½oz onion
- 200g/7oz celery
- 4 garlic
- 2 sprigs rosemary
- ½ loaf wholemeal bread
- 50g/1¾oz butter
- 1 garlic
- 80g/2¾oz picked watercress
- 150ml/5fl oz non-scented oiloil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes