Waste not – Onion Tops and Potato Soup With Cumin and Quail’s Egg
I’m re-surfacing after an intense week of cooking and taking photos of food for one of the Italian food magazines I talked about earlier. The result will be published in April. But all that cooking left me with bits of food here and there that I really didn’t feel like throwing away, like a bunch of very fresh onion tops, I just couldn’t throw them on the compost heap so I kept them and cooked this soup with them, a big potato and then I threw, well slid in some of the quail’s eggs that also were leftovers from a recipe I shot. You can obviously use a normal egg if you want, the thing about this soup is that it is a leftover soup, the egg just makes it more substantial and nutritious so any egg will do.
ONION TOPS AND POTATO SOUP WITH CUMIN AND QUAIL’S EGGS
2 servings
6-7 fresh onion tops (i.e. the green past from fresh onions)
1 big potato
1/2 tsp cumin
500 ml/ 2,1 cups water or vegetable stock
6 quail’s eggs or 2 normal ones
salt
extra-virgin olive oil
Clean and trim the onion tops and then cut in thin slices. Peel the potato and slice it thinly.
Heat up a little olive oil in a pan, add the tops, the potatoes and the cumin and cook slowly for 2-3 minutes, stirring most of the time.
Add water and salt and let it simmer for 10-15 minutes, the onion tops shouldn’t cook too long.
When almost ready, you slid in the eggs into the soup and leave to simmer for about 3-4 more minutes.
Serve with a little olive oil drizzled over it.
