Soup à la Beaucaire

Ingredients

• 300 grams heart of cabbage, blanched in advance
• 3 whole white of leek
• 3 whole white of celery
• 1.75 liter ordinary consommé (cooking stock)
• 1 small pinch basil, fresh or dried
• 1 small pinch marjoram, fresh or dried
• 6 whole chicken gizzards
• 100 grams pearl barley, well cooked
• 3 whole poultry livers
• grated cheese

Instructions

1. Sweat the butter in a pot over gentle heat. Add the julienne of cabbage heart, leek whites, and celery whites, cooking them in the butter without browning until they begin to soften.
2. Pour in the ordinary consommé. Add a small pinch of crushed basil and marjoram. Bring to a gentle simmer and add the blanched chicken gizzards, diced in coarse julienne.
3. Let the soup cook gently until all vegetables are tender and flavors have melded, about 20–30 minutes.
4. Meanwhile, have your pearl barley (or plain rice) cooked and ready. Just before service, quickly sauté the very finely sliced poultry livers in butter until they are just cooked through, a matter of seconds.
5. Ladle the soup into bowls, divide the pearl barley or rice among them, and top with the sautéed liver slices. Serve grated cheese on the side.