The Soup

• 2 tablespoons (30 ml) Garlic Oil
• 1 cup (4

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