Clear Turnip Soup with Quail

Remove breast meat from quail, cut off legs, remove thigh bones.

Put the turkey breast with the diced vegetables through a meat grinder, add the egg white and spices. Bring this mixture and the quail carcasses to a boil with cold clear soup in a saucepan at low temperature. Stir in between and let rest on turned off stove top.

Pour clear soup through a crockery rag, season with salt and a pinch of nutmeg. Finely dice the vegetables and cook them in the clear soup.

Season quail meat with salt and pepper, smoke in smoker for ten minutes or roast in frying pan.

Fill soup into preheated soup plates and put one quail breast and leg per person, with a paper sleeve on the bone, and sprinkle with chopped parsley.

Tip: Always use aromatic spices to enhance your dishes!

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