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Watercress, quail egg, bacon and brioche

Soups & Broths, Vegetables and Fruits, Egg, Salted

Warm watercress soup with a quail egg and garnished with seared bacon and toasted brioche cubes.

Ingredients

Recipe for 12 Tapas

Soup

1 Unit(s)
Onion
2 Sprig(s)
Thyme
200 Gr
Watercress
1 Tbsp
Wheat flour
500 Ml
Vegetable stock
500 Ml
Cream 35%

Garnish

12 Unit(s)
Quail egg
2 Slice(s)
Brioche
4 Slice(s)
Bacon
  • Butter
  • Salt and pepper

Preparation time: 45 min

Preheat your four vapeur at 230 °F

  • Preparation

    Wash the watercress and remove excess water.  Finely slice the onion and pluck the thyme leaves.  Break the quail eggs into individual greased ramequins.  Cut the brioche and bacon into even sized small cubes.

  • Watercress soup

    In a sauce pot, sweet the onion and thyme with a knob of butter.  Sprinkle with the flour, mix and then add the stock and cream.  Let simmer for roughly 10 minutes.  Add the watercress and immediately transfer to the blender.  Mix until smooth.  Season to taste with salt and pepper.

  • Quail egg

    Cook the quail eggs in a steam oven or steam bath for 3 minutes.  Let them cool a bit before trying to unmold them.

  • Bacon and brioche

    Place the brioche cubes in the oven and cool until lightly toasted.  In a skillet, color the bacon in a skillet and the strain excess fat.

  • Plating

    Serve the portions of soup into your serving dishes of choice and then place the egg on top.  Garnish by sprinkling the brioche cubes and bacon on top.  Enjoy!

If you find that the soup isn't quite as green as you would like, you can always add a bit of raw spinach at the same time as the watercress to add a nice bright green color.

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