Equipment
Ingredients
Soup Base
- 1425 ml chicken stock
- 6 garlic, minced or sliced
- 4 sage, fresh leaves
- 2 g salt
Thickener and Texture
- 2 egg
- 15 ml olive oil
- 170 g sugar snap peas, trimmed
- 244 g quinoa, cooked and warmed
Nutrition (per serving)
Method
Combine the chicken stock, garlic, sage, and salt in a heavy saucepan and bring to a simmer.
Maintain the simmer for 15 to 20 minutes until the garlic loses its sharp raw flavor.
Add the trimmed sugar snap peas to the saucepan and cook for 2 to 3 minutes until tender but still bright green.
In a separate mixing bowl, whisk together the eggs and olive oil until combined.
Slowly pour about 120ml (1/2 cup) of the hot soup into the egg mixture while whisking constantly to temper the eggs.
Remove the saucepan from the heat and slowly stir the tempered egg mixture back into the soup.
Place the warmed quinoa into four bowls and ladle the soup over it to serve.
Chef's Notes
- For a richer garlic flavor, you can roast the garlic cloves before mincing and adding them to the stock.
- Ensure the stock is simmering gently when tempering the eggs. If it's too hot, the eggs will scramble. Conversely, if it's not hot enough, the eggs won't cook properly.
- Don't overcook the snap peas; they should retain a slight crispness and vibrant green color for both texture and visual appeal.
- Taste and adjust salt at the end of cooking, as the chicken stock can vary in its sodium content.
- If you prefer a thicker soup, you can add a small amount of cornstarch slurry (cornstarch mixed with cold water) after tempering the eggs and bringing the soup back to a gentle simmer.
Storage
Refrigerator: 3 days — Store quinoa and broth separately to maintain texture.
Reheating: Warm gently over low heat; do not allow to boil to prevent egg curdling.
