New Year’s Soup

For the soup: Melt the butter in a saucepan and sauté the finely chopped shallots in it. Add flour and sweat briefly, pour in white wine. Bring to a boil, add cloves and cinnamon bark, fill up with cream and soup. Boil the soup well, add the vegetable cubes and make them crispy.

For the gnocchi: cool chicken breasts and cream well. In a food processor, gradually add the cream and prepare the meat into a smooth farce, season with salt and pepper. At the end, stir pistachios and sesame seeds into the mixture. Cut out dumplings from the farce and poach them in salted water.

Before serving, season the soup with salt, sour cream, chervil and freshly ground pepper. Place the dumplings in deep plates and fill with the strained soup.

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