La Crème Minestra Di Due Colori
|All purpose flour||375 Milliliter|
|Freshly grated parmesan cheese||60 Milliliter|
|Trimmed spinach||120 Gram, washed|
|Chicken stock||2 Liter|
Heat the milk in a sauce pan.
Add the butter, salt and nutmeg.
Gradually add the flour working it into a smooth paste.
Remove from the heat, beat in the egg then the egg yolk.
Stir in the Parmesan cheese.
Divide the paste into two.
Steam the spinach.
Puree the spinach in a food processor, drain well.
Blend the spinach into 1 part of the paste.
Heat the chicken stock to a boil.
Drop spoonfuls of green and yellow paste into the soup.
Cook until the dumplings float and then serve very hot.