Two-Color Soup

Ingredients

• 180 g flour
• 60 g butter
• 40 g Parmesan
• 4 dL milk
• 2 whole + 2 yolks eggs
• salt
• nutmeg
• 1 handful spinach

Instructions

1. Boil, squeeze and sieve the spinach.
2. Make a paste of butter, flour and warm milk; off heat loosen with eggs, Parmesan and nutmeg.
3. Split in two; tint one half green with spinach.
4. Pipe each half in turn through a round-holed syringe into boiling broth; serves eight or ten.