Potage Ambassadeurs (Ambassadors' Soup)

Ingredients

• 1 litre + 3/4 purée Saint-Germain (pea purée), finished
• 4 tablespoons chiffonade (thin ribbon-cut) of sorrel and lettuce, melted in butter
• 1.5 décilitres rice, poached in consommé (concentrated stock)
• as garnish pluches de cerfeuil (chervil leaves)

Instructions

1. Heat the finished purée Saint-Germain (pea purée). Stir in the chiffonade of sorrel and lettuce that has been melted in butter. Pour into serving bowls or a tureen.
2. Garnis with the rice that has been poached in consommé (concentrated stock), and finish with delicate chervil leaf sprigs scattered over the surface.