Potage La Vallière

Ingredients

• 1.25 litre Crème de volaille (poultry cream soup)
• 0.75 litre Crème de céleri (celery cream soup)
• Royale de céleri (celery royale)
• Petites profiteroles (small choux buns)

Instructions

1. Combine 1.25 litres of crème de volaille with 0.75 litres of crème de céleri. Both creams must be completely finished—that is, properly emulsified and creamed.
2. Garnish the soup with celery royale cut into small dice. Serve the small profiteroles filled with poultry purée separately alongside the soup.