Crème Choiseul (Cream of Lentil Soup)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- three quarters of a litre sauce Béchamel
- half a litre plain lentil purée
- 3 décilitres very clear Consommé of feathered game
- cream
- 2 spoonfuls sorrel
- butter
- 2 spoonfuls poached rice
Instructions
- Add the plain lentil purée to the sauce Béchamel.
- Pass through the étamine.
- Bring to point with the very clear feathered-game Consommé.
- Cream at the moment of serving.
- Garnish with 2 spoonfuls of shredded sorrel melted in butter and 2 spoonfuls of poached rice.