Chabrillan Soup
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1.5 liters Cream of tomato soup (Crème de tomate)
- 2 liters Consommé with vermicelli (Consommé au vermicelle)
- Small quenelles (poached dumplings) made from chicken forcemeat with tarragon juice
Instructions
- Add 1.5 liters of tomato cream (Crème de tomate) to 2 liters of consommé with vermicelli (Consommé au vermicelle).
- For the garnish: prepare small quenelles (poached dumplings) from chicken forcemeat with tarragon juice (suc d'estragon), poaching them at the moment of service.