Ingredients

  • 1 quart of white stock
  • ¾ pint of Béchamel sauce
  • 1 lb. of spinach
  • 1 onion
  • ¼ lb. of sorrel, and a few tablespoons of sour cream.

For the klotzki

  • 6 ozs. of “choux” paste without sugar, a slice of cooked ham
  • 2 or 3 chopped shallots, fennel, salt and pepper.

Method

Blanch the spinach and the sorrel, drain, put in a saucepan with the Béchamel sauce and simmer gently for 20 minutes. Add the stock, mix well and simmer for 30 minutes.

Mix the chopped shallots and the chopped ham and fennel with the “choux” paste, season with salt and pepper, divide into little lumps the size of a small marble, and poach in boiling salted water for 20 minutes. Drain and add to the soup before serving.

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