Russian Soup
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre Bisque d'écrevisses (crayfish bisque)
- 1 litre purée Portugaise (Portuguese purée)
Instructions
- Combine 1 litre of crayfish bisque and 1 litre of Portuguese purée. Both components should be fully prepared before mixing.