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Watercress Soup with Garlic Croûtons and Soft Pickled Quails’ Eggs

Elevated watercress soup topped with garlic croûtons and watercress oil, featuring pickled quails' eggs and tart apple at the bottom.

VegetarianSoupAppetiserWatercressFine Dining
Estimated Nutrition
Calories
472.6
kcal / serving
2835.4 kcal total
Carbs
33.7g
per serving
202.1 g total
Fat
34.1g
per serving
204.5 g total
Protein
7.7g
per serving
46.2 g total
Cook Time
45
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Caster Sugar
For pickle liquor
CondimentsSauces
50
g
White Wine Vinegar
For pickle liquor
Dairy
50
g
Butter
For croûtons
Fruits
1
piece
Granny Smith Apple
Finely diced for serving
GrainsCereals
0.5
loaf
Wholemeal Bread
Crusts removed
NutsSeeds
5
piece
White Peppercorn
Whole
0.5
tsp
Fennel Seed
0.5
tsp
Coriander Seed
1
g
Salt
To taste
4
clove
Garlic
Sliced
2
sprig
Rosemary
Leaves picked and chopped
1
clove
Garlic
Grated for croûtons
OilsFats
10
ml
Vegetable Oil
Dash for frying nage
150
ml
Vegetable Oil
Non-scented for oil
Other
6
piece
Quails' Egg
Vegetables
500
g
Watercress
Blanched leaves
200
g
Onion
Roughly chopped for soup
250
g
Potato
Peeled and chopped
200
g
Celery
Roughly chopped
80
g
Watercress
Picked for oil

Method

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