Baked quail eggs in green pea soup with ham hocks, crispy shallots and Parmesan from Soul: A Culinary Evolution in 150 Recipes (page 311) by Todd Richards

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soup must be chilled at least 1 hour. Can substitute arugula or curly mustard greens for pea tendrils.

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