Cream soup with rosehip, quail eggs, lamb stock and Mediterranean herbs! What an adventure and flavour explosion this was. The texture silky smooth, the flavour rich and empowering, the experience 100% Keto Mediterranean. Wouldn’t it be great if we really learned from our ancestors and kept the secret gems of ancient nutrition in our daily cooking? Well, we are giving our best to revise those old and forgotten recipes from our ancestors. This way we will try to survive the winter blues and intake natural occurring nutrients from our Keto meals!
Why rosehip soup?
Cream soup with rosehip is the answer to all the vitamin C needs but also the Mediterranean cravings which include tomato soup. It’s true when slightly cooked with added salt and pepper, rosehip pureé tastes almost identical to tomatoes. I tried with the meat sauce and it worked better than tomato. To remind you, rosehip has less sugar than tomato while featuring the highest amount of vitamin C from all fruits!
What eggs have to do with it?
Ohh, think about it! What can thicken a soup in the Keto world better than eggs? It’s the creamy method borrowed from famous Greek soup called Avgolemono that works perfectly. This egg and lemon-infused soup is an ideal example of nutrient density and creamy texture. Of course, if you decide to use quail eggs, as I did, you will get yourself a bowl of pure medicine. They don’t require any thermal processing, therefore all the vitamins and minerals will be perfectly preserved. Even if you don’t have quail eggs and you opt for yolks of hen eggs, you still don’t have to cook them, just use hot soup and do the magic move.
Cream soup magic – quail eggs, rosehip and lamb stock
Sounds like a medieval potion made in the hidden laboratory of an alchemist druid. Well, when we see the nutrients, it might as well be a magic potion. As we know, to stay healthy, we need to intake more of the health-boosting vitamins in their natural form. Where else but in nature shall we find more of the amounts of vitamins and minerals? Of course, in the Keto Mediterranean ingredients, you will find these nutrients in abundance. As you know, we don’t quite support taking industrial supplements. We believe that old-fashioned ways to obtain ingredients, cooking and sharing them with the ones we love can work much better!
Flavours from the south to support even polar winter
Our cream soup with rosehip and eggs is based on our Mediterranean bone broth. Naturally, you can use any stock or bone broth for the base, but if you opt for our spice combination, your soup will warm you up and fuel you for the winter days. Don’t worry about the cold and flue, the KMD way of living takes care of you even if you live in a very cold country, far from the Mediterranean zone. Let’s just get to this magic recipe and discover the explosion of flavours, texture and perfect comfort.
Cream soup with rosehip
600 ml (20 fl oz) lamb stock (or any bone broth)
12 quail eggs (or 4 large yolks of hen eggs)
2 tbsp rosehip powder (or content of 4 rosehip tea bags)
1 tbsp butter (we used sheep butter)
4 cloves garlic
1 tsp onion powder
1/2 tsp freshly ground pepper (I used ground juniper berries)
1/2 tsp sea salt
1/2 tsp dried oregano
2 bay leaves
1 stick cinnamon
- Finely chop garlic and sauté it in butter on medium temperature for 4 minutes. Add lamb stock or bone broth and stir. Now add bay leaf, cinnamon, sea salt and red paprika powder. Bring it to a boil.
- Whisk quail eggs (or just the yolks of hen eggs) with black pepper (or ground juniper berries), oregano, rosehip powder and onion powder. Make sure you use heat resistant bowl.
- When the soup boils, remove it from heat. Using a ladle of the hot soup to the egg mixture while constantly whisking. This will create an emulsion. Now pour this emulsion slowly to the pot with the soup and whisk energetically.
- Serve it with freshly chopped herbs, such as parsley or basil and decorate with whole rose hips.