Potage Faubonne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre White bean purée (Soissonnaise)
- 1 litre Julienne of vegetables in white consommé
- Chervil leaves (pluches)
Instructions
- Combine 1 litre of white bean purée (Soissonnaise) with 1 litre of julienne of vegetables prepared in white consommé.
- Finish the soup with tender chervil leaves scattered on top.