Onion and Quail Egg Cream Soup with Spinach

Name: Onion and Quail Egg Cream Soup with Spinach
Yield: 4
Ingredients: 100 g of quail eggs; 6 cloves of garlic; 150 ml of milk; 4 onions, peeled; 80 g of tacconelli (or other pasta); 20 g of fresh spinach leaves; 1 teaspoon of grated asafoetida (or 1 small envelope of asafoetida powder); Salt to taste; White pepper to taste

1
100 g of quail eggs
2
6 cloves of garlic
3
150 ml of milk
4
4 onions, peeled
5
80 g of tacconelli (or other pasta)
6
20 g of fresh spinach leaves
7
1 teaspoon of grated asafoetida (or 1 small envelope of asafoetida powder)
8
Salt to taste
9
White pepper to taste

Ingredients

1
100 g of quail eggs
2
6 cloves of garlic
3
150 ml of milk
4
4 onions, peeled
5
80 g of tacconelli (or other pasta)
6
20 g of fresh spinach leaves
7
1 teaspoon of grated asafoetida (or 1 small envelope of asafoetida powder)
8
Salt to taste
9
White pepper to taste

Directions

1
Soak the quail eggs in warm water for 8 hours
2
Cook the garlic cloves in milk without removing their skins
3
When most of the liquid has evaporated, remove the garlic, peel off the skins, and mash them with a spoon
4
Reserve this puree
5
Cover the onions with water (about 900 ml) and boil them until they're very tender
6
Then, blend the onions in a blender with the cooking liquid to get a cream
7
While that's happening, cook the quail eggs in a pressure cooker with salted water for about 20 minutes
8
Remove the quail eggs with a skimmer and set them aside in a warm place
9
Use the remaining cooking liquid to cook the pasta al dente
10
Drain and reserve
11
Blend the onion cream, add the cooked pasta and quail eggs, season with salt and pepper to taste
12
Distribute the soup into 4 bowls and top each bowl with fresh spinach leaves
13
Dissolve the asafoetida in a spoonful of boiling water, add it to the garlic puree, and pour that sauce over the soups