Champenoise Soup
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1.25 litre Crème Parmentier (potato-cream soup)
- 0.5 litre Crème de céleri-rave (celeriac-cream soup)
- 2.5 décilitres Brunoise (fine dice) of carrot and celery heart
Instructions
- Combine 1.25 litres of Crème Parmentier with 0.5 litre of Crème de céleri-rave. Finish the soup with 2.5 décilitres of brunoise (fine dice of carrot and celery heart) prepared in consommé (clear cooking stock).