With double feel-good factor - Creamy Green Pea and Sage Soup With Goat's Cheese Layer and Quail Eggs

Green is one of my favourite colours, it has a calming effect on me, green and a lot of space above my head are two great feel-good factors in my life. And so is soup so here I serve you a green soup, hoping that it will make you feel as good as it makes me feel.

Soup can be finger food to even if it sounds unlikely but if you serve finger food sized servings in small glasses or bowls, soup adapt with elegance to it all. So I propose this pea soup as finger food but you can of course serve it as lunch or dinner if you prefer that.

CREAMY GREEN PEA AND SAGE SOUP WITH GOAT'S CHEESE LAYER AND QUAIL EGG
6 servings

400 g/ 14,1 oz green peas, fresh or frozen
6-8 big sage leaves (or more), roughly chopped and 12 small ones to fry and decorate with
1 white onion or 2-3 shallots, chopped
800 ml/ 3,4 cups light stock or water
250 g/ 8,8 oz soft goat's cheese of the creamy and soft type
fresh cream or milk
6 quail eggs
salt
extra-virgin olive oil

 Gently cook the onion in some olive oil for a few minutes before adding the peas and the stock. Bring to the boil and then let the soup simmer half covered with a lid for maximum 15 minutes, I think I let mine cook for 10-12 because I wanted that fresh pea flavour you can't get from over cooked peas.

 While you wait I suggest you to cook the quail eggs briefly and also to fry the sage leafs in butter until they get really nice and crispy. When they cooler, shell the eggs and divide each in two. Mix the goat's cheese with some fresh cream or milk if it needs to bet smoother and softer. Check if it needs more salt but remember that the cheese is quite salt.

 Add the sage when there are 4 minutes left to cook and when it is ready, run the soup in a food processor or use a mixer, until it is smooth and creamy.

 Now take out the glasses or small bowls you are using and spoon some soup into each, about up to the half, then spoon a layer of goat's cheese into the glasses and then add more soup. T.op with a quail egg divided in two and two fried sage leaves