Clear Garlic Soup and Quail Gnocchi with Almond Center

Clear garlic soup:

Cut up the chicken, place in a saucepan with the remaining ingredients, and pour in water. Leave to simmer over medium heat for about 120 minutes. Then drain through a straining cloth, degrease and season.

Quail gnocchi with almond kernel:

Remove and skin the quails, then sauté in butter. Finely mash together with Schrippen, egg yolk, whipping cream, Krem Double, butter and flour and spread through a hair sieve. Whip the egg whites until stiff and fold into the farce. Season to taste with salt, pepper and a pinch of nutmeg. Refrigerate for three hours.

Dry roast the almond kernels and season lightly with salt.

Boil the quail carcasses, add an almond kernel to the gnocchi when they are cut off and poach them in the heavily salted broth.

Arrange the gnocchi in the hot soup and sprinkle with sufficient chives.

Wine suggestion:

A Jurançon sec

Our tip: Always use fresh chives whenever possible!

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