Clear Vegetable Soup with Quails’ Eggs

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

The broth in this soup, which has a slightly Eastern flavour, can be made ahead and then reheated with the quails’ eggs and thin ribbons of lettuce dropped in to poach at the very last moment.


  • 2 onions, unpeeled
  • 250 g (8 oz) carrots, chopped roughly


Put the onions, carrots, tomatoes, celery, ginger and water in a saucepan with some salt and pepper. Add the crushed coriander seeds, cardamom pods and egg white and stir thoroughly. Bring to the boil, then reduce the heat, cover and simmer very gently for 1½ hours without stirring. Remove from the heat, skim off as much scum from the surface as you can with a large metal spoon, then stir in th