Soup à la Médicis
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre Fontanges purée (vegetable soup)
- 1 litre Crécy purée (carrot soup)
- 1 pinch chervil leaves (pluches de cerfeuil)
Instructions
- Combine 1 litre of Fontanges purée and 1 litre of Crécy purée. Both soups must be completely finished and properly seasoned before mixing. Add a pinch of chervil leaves as garnish.