Purée Crécy with Rice, with Pearls, etc. (Carrot Purée with a Rice or Pearl Garnish)

Ingredients

• 1 litre and a half Purée Crécy
• 35 grammes rice or pearls
• 4 décilitres Consommé

Instructions

1. Prepare the Purée Crécy exactly as for the base recipe.
2. Poach 35 grammes of rice or of pearls in 4 décilitres of Consommé to obtain half a litre of garnish.
3. In place of the ordinary croûton garnish, make up the soup with 1 litre and a half of purée and this half-litre of garnish.