Waste not – Onion Tops and Potato Soup With Cumin and Quail’s Egg

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 Egg

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.

Onion Tops and Potato Soup With Cumin and Quail's Eggs

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