Spinach soup, pancake soufflé, egg and pea cookie

Name: Spinach soup, pancake soufflé, egg and pea cookie
Ingredients: 25 g Flour; 1 Shallot; 0.5 Fennel; 1 white leek; 20 g Buttermilk; 2 Egg yolks; 50 g Butter; 30 g Sifted flour; 3 Egg whites; 1.5 l Vegetable stock; 0.5 Garlic; 500 g Spinach; Pepper and salt; 1 wine vinegar; 20 g palatinose sugar; chopped herbs; Parmesan cheese (finely grated); 125 g Soft butter; 5 g herb paste; 125 g Pea purée; Pepper and salt; 125 g zusto sugar; 150 g Flour; eggs size S; kitchen foil; 10 g egg white powder; 2 g Salt

This dish consists of a spinach soup, with a pancake soufflé, a herbed egg, and a pea cookie.

Ingredients

25gFlour

1Shallot

0.5Fennel

1white leek

50gButter

1.5lVegetable stock

0.5Garlic

500gSpinach

20gButtermilk

2Egg yolks

30gSifted flour

3Egg whites

Pepper and salt

1wine vinegar

20gpalatinose sugar

5gherb paste

chopped herbs

Parmesan cheese (finely grated)

Pepper and salt

eggs size S

kitchen foil

125gSoft butter

125gPea purée

125gzusto sugar

150gFlour

10gegg white powder

2gSalt

Preparation

Cut the leek into rings.
Dice the fennel (brunoise).
Melt the butter and stew the shallot, leek, fennel, and garlic in it.
Add flour and mix over low heat.
Add the stock and let it cook on low heat for 20 minutes.
Add the spinach briefly.
Blend the mixture and season with pepper and salt.

Whisk the egg yolks with the buttermilk, herb paste, pepper, and salt.
Mix in the flour.
Whisk the egg whites with vinegar and sugar.
Fold the egg whites into the egg yolk mixture.
Pipe the resulting batter with a piping bag into a greased frying pan.
Place a lid on the pan and cook for about 4 minutes.
Flip the pancakes and cook the other side for about 4 minutes with the lid on the pan.

Place a piece of kitchen foil in a cup for each egg.
Crack an egg into it.
Add the herbs.
Grate the Parmesan cheese over it.
Season with pepper and salt.
Twist the foil closed and cook the eggs in a pan of water, just below boiling point.