Creamy spinach soup with bacon and quail eggs

Creamy spinach soup with bacon and quail eggs: a recipe that combines the flavor of fresh ingredients with crunchy and delicate textures, perfect for a light dinner or a comforting lunch. This soup is not only delicious but also packed with nutrients, thanks to the spinach, while the bacon provides a perfect contrast, adding a touch of flavor. Let's begin our culinary journey!

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Ingredients:
- 200 g fresh spinach leaves
- 200 g smoked bacon, diced
- 5 quail eggs
- 1 small onion, peeled and quartered
- 1 teaspoon of dehydrated vegetables without salt
- 1 teaspoon of dried spices (to taste)
- Salt, to taste
- Olive oil, for frying
- 1 small carrot, peeled and sliced
- 1 small parsley root, peeled and chopped

Recipe history:
Creamy spinach soup is a classic dish in kitchens around the world, often associated with healthy and comforting meals. Spinach, known for its nutritional benefits, has been used since ancient times in various dishes. The addition of bacon and poached eggs brings a modern twist to this traditional recipe, transforming it into a contemporary delicacy.

Preparing the creamy spinach soup:
1. Preparing the spinach: Start by removing the stems from the spinach. Wash the leaves in several cold waters, ensuring you remove any impurities. This step is essential as spinach can contain sand or other particles.

2. Blanching the spinach: Place the spinach leaves in a pot of boiling water. Blanch them for about 2 minutes until they become soft. Then, drain and rinse them under cold running water to stop the cooking process. This step helps retain the vibrant color of the spinach.

3. Boiling the vegetables: In another pot, add the blanched spinach, chopped onion, carrot, and parsley root. Cover with water, add a pinch of salt, and let it boil over medium heat for 10-15 minutes. The vegetables will add extra flavor to your soup.

4. Preparing the spinach puree: After the vegetables have boiled, drain the water but keep a few tablespoons to adjust the soup's consistency. Use a knife to chop the spinach, then transfer everything to a blender and blend until you achieve a smooth and creamy puree.

5. Browning the bacon: In a skillet, heat the olive oil and add the diced bacon. Fry until crispy and golden. This will add a delicious texture to the soup and enrich the flavor.

6. Combining the ingredients: Add the spinach puree to the skillet with the bacon and mix well. Season with dehydrated vegetables, salt, and your favorite dried spices. If you want a creamier soup, add a tablespoon of cooking cream. Let it simmer on low heat for 5-10 minutes, stirring occasionally.

7. Preparing the poached eggs: In a separate pot, bring water to a boil. Crack the quail eggs and carefully, without breaking them, add them to the water. You can use a spatula to create a whirlpool in the water, helping the egg whites wrap around the yolk. Boil for 2-3 minutes, then remove them with a slotted spoon.

Serving:
When serving, pour the creamy spinach soup into deep bowls. Carefully place the poached quail eggs on top, and sprinkle a few pieces of crispy bacon over them. You can also add some fresh parsley leaves for an extra touch of color. This soup pairs wonderfully with a slice of toasted bread or flavored croutons.

Suggestions and variations:
- If you want a vegetarian version, you can omit the bacon and add toasted pumpkin seeds for extra crunch.
- Experiment with various herbs, such as basil or dill, to give the soup a different flavor.
- For a spicy note, add a splash of hot pepper sauce or a few dried chili flakes.

Nutritional benefits:
This creamy spinach soup is rich in vitamins and minerals, thanks to the spinach, which contains vitamin K, vitamin A, and folic acid. Bacon adds protein, while quail eggs are an excellent source of B vitamins and essential minerals. The soup is also low in calories, making it a perfect choice for those looking to maintain a balanced diet.

Frequently asked questions:
1. Can I use frozen spinach?
Yes, frozen spinach can be used. Make sure to thaw and drain it well before using.
2. What is the best way to store leftover soup?
Store the soup in an airtight container in the refrigerator for up to 3 days. You can reheat it over low heat or in the microwave.
3. Can I replace quail eggs with chicken eggs?
Sure! Chicken eggs can be used, but the cooking time will be longer. You can cook them at a lower temperature to achieve the desired result.

Whether you serve it as an appetizer or a main course, this creamy spinach soup with bacon and poached quail eggs will surely be appreciated by everyone who tastes it. Enjoy your meal!

 Ingredients: 200 g green spinach leaves, 200 g smoked bacon, 5 quail eggs, 1 small onion, 1 teaspoon of salt-free dehydrated vegetables, 1 teaspoon of dried spices, olive oil, 1 small carrot, 1 small parsley root.