zoom Witches’ soup
  • Save to your scrapbook
  • Save to your scrapbook

    Witches’ soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Witches’ soup

    Hubble, bubble, toil and trouble... the witches have been busy with this thick green soup, floating with eyeballs and worms (well, quail's eggs and pasta!) Good thing it’s so delicious.

    • Preparation time: 10 minutes
    • Cooking time: 18 minutes
    • Total time: 28 minutes 30 minutes

    Serves: 6


    25g butter
    1 bunch Waitrose Salad Onions, trimmed and roughly chopped
    650g frozen peas
    900ml vegetable stock
    25g essential Waitrose Amori dried pasta
    6 quail's eggs
    250g bag essential Waitrose Spinach, washed


    1. Melt the butter in a saucepan. Add the salad onions and fry for 3 minutes. Reserve a handful of the peas and add the remainder to the pan with the stock. Bring to the boil, reduce the heat and simmer very gently for 10 minutes.

    2. Meanwhile, bring a small saucepan of water to the boil, add the pasta and cook for 5 minutes or until tender. Remove the pasta with a slotted spoon to a plate. Add the quail's eggs to the water and simmer for 2 minutes. Drain and when cool enough to handle, peel away the shells.

    3. Add the spinach to the soup and cook for 2 minutes. Use a hand blender or food processor to blend the soup until a coarse purée. Heat through then scatter the pasta curls on top. Rest the quail's eggs on the surface and sprinkle with the reserved peas.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars