Crème Lisou (Cream of Rice and Celery Soup)

Ingredients

• three quarters of a litre crème de riz
• half a litre crème de céleri
• 35 grammes Japanese pearls
• 4 décilitres Consommé
• cream

Instructions

1. Poach the Japanese pearls in the Consommé, to give half a litre.
2. Mix the crème de riz, the crème de céleri and the Consommé with Japanese pearls.
3. Heat.
4. Cream at the moment of serving, but a little less than usual.