Festive Potato Soup with Shrimp and Quail Eggs

Ingredients

• 300 g waxy potatoes
• 200 g knollensellerie
• 2 shallots
• 1 Garlic clove
• 2 EL Butter
• 800 ml vegetable broth
• 2 stalks Parsley
• 100 ml heavy cream
• 2 EL crème fraîche
• Salt
• white pepper
• 4 quail eggs
• olive oil
• 16 crab tails (pre‑cooked)
• parsley (for garnish)

Instructions

1. 1.

   Peel and dice the potatoes, knollensellerie, shallots, and garlic. Sauté everything together in hot butter for 2–3 minutes. Deglaze with broth. Add parsley and simmer gently for about 25 minutes. Remove the parsley, puree the soup finely, strain through a sieve, and reheat. Adjust consistency by further simmering or adding more broth. Stir in cream and crème fraîche. Season with salt and pepper.

2. 2.

   Cook the quail eggs to your liking as sunny‑side up using 1–2 EL olive oil, seasoning with salt and pepper. Sauté the crab tails in 3 EL hot olive oil, lightly salting them.

3. 3.

   Serve the soup on plates, top each with a quail sunny‑side up egg, scatter the crab tails around, drizzle with pan oil, and garnish with parsley.