Description Edit

This is another nice Hungarian soup made with quail.

Ingredients Edit

Directions Edit

  1. Soak lentils for a few hours.
  2. Cook quail in salted water until tender.
  3. Drain and reserve liquid.
  4. Cook lentils until tender and pass them through a sieve or puree in blender.
  5. Heat butter in pan and sauté ham and celeriac.
  6. Add a little flour and brown while stirring constantly then dilute with half of the stock.
  7. Bring to a boil for a few minutes then put through a sieve.
  8. Mix strained stock with puréed lentils and add other half of the quail stock and simmered covered for 30 minutes.
  9. Add quail to pot and serve with croutons.
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