Potage Livonien aux Kloskis (Livonian Soup with Kloskis)

Ingredients

• 50 grammes butter
• 1 medium onion
• 50 grammes sorrel
• 500 grammes spinach
• 4 décilitres sauce Béchamel
• 1 litre Consommé blanc
• 1 décilitre cream
• 60 grammes butter
• a pinch of chervil pluches
• 200 grammes ordinary chou paste
• 2 shallots
• 25 grammes cooked ham
• 25 grammes very small croûtons in dice
• salted water

Instructions

1. Melt the chopped onion and the shredded sorrel in 50 grammes of butter.
2. Add the blanched and pressed spinach and pass the whole in butter for a few minutes.
3. Add 4 décilitres of sauce Béchamel and cook gently for a quarter of an hour.
4. Pass through the tammy, dilute the purée with 1 litre of Consommé blanc, and keep it skimming for 20 minutes.
5. Finish at the moment of serving with 1 décilitre of cream and 60 grammes of butter.
6. For the kloskis, mix into 200 grammes of unsweetened chou paste the blanched chopped shallots, the chopped lean ham and the small fried croûtons.
7. Divide the mixture into 12-gramme portions and mould them with the finger into small balls.
8. Throw them one after another into a sauté pan of boiling salted water and poach for 20 minutes, timed to be ready just as the soup is served.
9. Garnish the soup with 20 kloskis and a pinch of chervil pluches.