Game Soup with Quail Egg Croutons

Ingredients

• 3 slices of toast bread
• 5 quail eggs
• 1 tbsp heavy cream
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 150 g Carrots
• 800 ml game stock
• 2 tbsp port wine
• 1 tbsp Vegetable oil
• 2 tbsp butter
• 2 tbsp finely chopped chives

Instructions

1. 1.

   Drain the toast bread and cut into 1 cm cubes.

2. 2.

   Whisk the eggs with cream and season with salt, pepper, and nutmeg.

3. 3.

   Peel and clean carrots; slice into ~6 cm julienne strips. Heat stock in a pot, add port wine, and season with salt and pepper.

4. 4.

   Sauté carrot strips in a pan with oil for 1-2 minutes. Remove and place on soup cups.

5. 5.

   Coat bread cubes in the egg mixture. Melt butter in the carrot pan and fry bread cubes until golden brown all around.

6. 6.

   Fill soup cups with stock, add croutons, and sprinkle with chives before serving.