Cold sorrel soup with egg

Cold sorrel soup with egg will surprise many connoisseurs of "green" cuisine. And if you try to cook this dish according to the recipe below, you will immediately understand what its "zest" is. The fact is that the soup consists of two parts: mashed potato base and the most delicate sorrel cream. Agree, very unusual! Such a cold sorrel soup is served not with ordinary eggs, but with quail: it turns out beautifully and, again, quite original. And with all this, the dish is prepared quite quickly, not too difficult, so even a novice hostess who does not like to spend too much time at the stove can take it.

Ingredients

• quail eggs - 12-16 pcs.
• leeks (white part + 2-3 cm green) - 2 stalks
• butter - 30 g
• potatoes - 400 g
• broth or drinking water - 1 l
• sorrel - 150 g
• olive oil - 2 tablespoons l.
• cream with a fat content of 33% - 100 ml
• salt, freshly ground black pepper - to taste

Directions

1. Boil quail eggs for soup. Place them in a saucepan and cover with cold water. Put on fire and bring to a boil. Cook for 5 minutes, then chill under running water.
2. Rinse the soup leeks thoroughly and chop finely. Melt the butter in a heavy-walled saucepan. Add the leeks and simmer until golden brown over low heat (5 minutes).
3. Wash and peel the potatoes for the soup. Cut into small cubes. Add the leeks to the saucepan and, stirring occasionally, cook over medium heat for 5 minutes. Pour in hot broth or water, bring to a boil. Cook over low heat for 20 minutes.
4. Remove the base of the soup from heat and beat with a blender until a smooth paste is obtained. Season with salt and pepper. In a separate saucepan, bring the water to a boil and dip the sorrel into it. Cook for 30 seconds and immediately place in ice water for 1 minute.
5. Place the sorrel in a colander and let the water drain. Transfer the herbs to a blender bowl. Add olive oil and cream. Punch with a blender until a smooth cream is obtained. Season with salt to taste.
6. Pour the mashed potato soup into portioned bowls. Place a few spoonfuls of sorrel cream in the center of each. Peel and cut the quail eggs in half. Divide into bowls and serve soup.