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6 to 8
servingsEasy
Published 1993
To assemble the soup, heat the garlic oil in a heavy saucepan and sauté the ham until it begins to brown (about 4 minutes). Add the scallion and cook until soft. Add the veal stock, 4 cups (1 liter) of water, salt, and cayenne. Bring the soup to a gentle boil. Add the reserved spelt noodles and cook 2 minutes, then add the fish dumplings. Continue cooking until the dumplings float (about 5 minu