Chilled vichyssoise with blinis and poached quail eggs

TO DRINK: S.A. Prüm Wehlener Sonnenuhr Riesling 2003 from Germany or our own Paul Cluver Weisser Riesling are rich enough for the creamy soup, but have enough acidity to balance the saltiness of the caviar.

COOK’S TIP
• Use more quail eggs than you need in case some of them break during poaching.

 

 

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