Artichoke Soup With Quail Egg And Toasted Seeds

• 4 artichokes
• 1 green onion
• chicken soup
• salt
• extra-virgin olive oil
• 2 quail eggs
• vinegar
• water
• flax seed
• pumpkin seeds

1. Remove tough outer leaves from artichokes.
2. Chop artichokes and cover with half water and half chicken broth and bring to a boil.
3. Chop green onion and add to boiling water with artichokes.
4. As artichokes become tender, add a drizzle of oil and season with salt to taste.
5. Heat water in a saucepan, bring to a boil and add a splash of vinegar.
6. Crack quail eggs and slide eggs into boiling water.
7. Poach for about 1 minute and carefully remove with a slotted spoon.
8. In a dry pan, lightly toast flax seed and pumpkin seeds.
9. To serve, top each cup of artichoke soup with a quail egg.
10. Garnish with toasted seeds.

artichokes, green onion, chicken soup, salt, extravirgin olive oil, eggs, vinegar, water, flax seed, pumpkin seeds

Taken from www.yummly.com/recipe/Artichoke-Soup-with-Quail-Egg-and-Toasted-Seeds-2049694 (may not work)