Spinach Soup with Veal Tartare
⏳ Time
20 minutes
🥕 Ingredients
10
🍽️ Servings
1
Description
Spinach Soup with Veal Tartare
Ingredients
- Spinach - 4.9 oz
- Potato - 2.1 oz
- Shallot - 0.7 oz
- Olive Oil - 0 fl oz
- Veal Tenderloin - 1.8 oz
- Quail Egg - 1 piece
- Chicken Broth - 3 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Fresh Mint - to taste
Step by Step guide
Step 1
In olive oil, sauté peeled and coarsely chopped potato and minced shallot for 5 minutes. Rinse the spinach and remove wilted leaves. Add to the potato and onion, pour in the broth, and cook until tender. Blend the mixture and strain it. Add spices to taste.
Step 2
Finely chop the veal tenderloin, season with salt and pepper, and drizzle with olive oil. Fry the quail egg in a small amount of olive oil in a pan.
Step 3
Plate the dish. Place the veal on the bottom of the plate, then pour in the soup. Garnish with the fried egg and mint, and drizzle with olive oil.
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